Ruby Jewel Jam

The combination of tart and sweet fruit (some of which are pectin-rich, such as red currants) results in a naturally set jam.

2 cups raspberries (500 mL)
2 cups red currants, stemmed (500 mL)
2 cups strawberries, sliced hulled (500 mL)
2 cups sour cherries, pitted (500 mL)
4 cups sugar (1 L)
2 Tbsp. lemon juice, freshly squeezed (25 mL)

In large Dutch oven and using potato masher, crush, 1 layer at a time, raspberries, currants, strawberries and cherries.

Add sugar and lemon juice, freshly squeezed, bring to boil, stirring to blend and dissolve sugar. Boil hard, stirring constantly, until setting point is reached, about 12 minutes.

Remove from heat. Let cool for 5 minutes, stirring to distribute fruit and skimming off any foam.

Pour into five 1 cup (250 mL) hot canning jars, leaving ¼’ (5 mm) headspace. If necessary, wipe rims.

Cover with prepared lids, screw on bands fingertip tight. Boil in boiling water canner for 10 minutes.