July Jam

Chef mariajane's Note:

Before the month of July runs out, do as our foremothers did; find the summer fruits that combine to make this delightfully tart jam. It may have started as a way of using odds and ends of summer's early fruits, but you'll never look upon it as leftovers. I found this recipe in a local magazine - Saltscapes -

• Total Time: 45 mins
• Prep Time: 0 mins
• Cook Time: 45 mins

Ingredients:

Yield: 6 8 oz jars

• 2 cups tart red cherries, pitted
• 2 cups red gooseberries, topped and tailed
• 2 cups red currants, stemmed
• 2 cups raspberries
• 5 cups sugar

Directions:

1. Place all fruits in a large, heavy-bottomed saucepan. Crush slightly. Bring to a boil, uncovered, for 15 minutes. Add sugar.
2. Cook 20-30 minutes longer, until set stage is set. To test for a "set" - Before starting the jam place two small plates in the freezer to chill. When ready to test jam for jell formation, drop a teaspoonful on a cold plate and return to freezer for 2 minutes.
3. Run your finger through the cooled jam. If the surface wrinkles, the setting point has been reached. If not, cook a couple of minutes more, then test again on the second chilled plate. Repeat if necessary.
4. Pour into sterilized jars when ready. Seal, label and store in a cool place.
5. makes 6-8oz jars.