Makes approximately 1.5 litres / 2.6 pints
Ingredients
600g Redcurrants
225g Gooseberries
112g Strawberries
112g Raspberries
1.2kg Granulated sugar
The juice of 1/2 small lemon
Method
Note: 600g of currants yielded around 700ml of juice.
Place the redcurrants in a pan and fill with water, level with the top of the fruit.
Boil for 20 minutes until the fruit is soft.
Strain the pulp through a muslin bag. For best results, allow to drain for several hours.
Spread the sugar on a baking tray and place in the oven at 100C along with your empty jars.
Place a saucer or plate in the freezer to cool.
Return the fruit juice to the pan. Add the gooseberries, strawberries, raspberries and the lemon juice. Bring to a simmer.
Add warmed sugar and stir till dissolved.
Bring to the boil for about 10-15 minutes, stirring frequently until the jam begins to thicken.
Test by drizzling a little on the cold saucer. It should set in a few seconds, otherwise continue boiling and testing.
Pour into warm jars.
Once cool, add wax discs to the top of the jam, and add the lids.
Add labels and store in a cool dark place for up to 12 months.
