Very Berry Jam

Yield: Eight 8 oz (250 mL) jars


2 cups (500 mL) black currants

1 cup (250 mL) water

2 cups (500 mL) gooseberries, topped and tailed

2 cups (500 mL) red currants, stemmed

2 cups (500 mL) raspberries

2 cups (500 mL) strawberries, sliced

6 cups (1.5 L) granulated sugar


–  In a medium saucepan, bring the black currants and water to a boil. Cover, reduce heat and simmer for 10 minutes or until soft. Puree in a sieve or food mill and place puree in a jam pan or large heavy saucepan

–  Add all the remaining fruit and stir together. Cover and bring to a simmer over medium heat, stirring frequently. Simmer for 10 minutes, stirring periodically

–  Prepare the eight 8 oz. (250 mL) jars

–  Stir in sugar, increase heat to high and boil until set., about 10 minutes, stirring contantly

–  Remove from heat and skim off scum. Stir for 5 minutes, then ladle into jars, leave 1/2 inch (1 cm) top space. Let cool for 10 minutes. Seal with paraffin wax. Wipe jars, cover with clean lids and label. Store in a cool, dark, dry place.