I think this is the tastiest of all the jams in the book — the combination of the different fruits is definitely greater than the sum of its parts. It is supposed to be a softer set jam, but if you prefer, you can keep it boiling for longer to reach a firmer set.
- 1 ¼ pounds cherries, pitted and halved
- 1 pound strawberries, not too ripe, hulled and chopped into large chunks
- ½ pound raspberries
- Juice of 2 lemons
- 5 cups granulated sugar
- Liquid or powdered pectin (optional), use according to package instructions if set is not achieved
Put all the ingredients into a bowl and stir together. Leave the mixture to macerate in a bowl for 2 hours, which will give the fruit time to release its juice.
Transfer to a large saucepan and gently bring to a simmer. Stir occasionally for the next 10–15 minutes to dissolve the sugar and begin to soften the fruits, then increase the heat to high and boil for 10–15 minutes, or until the jam has reached setting point.
Leave the jam to settle for 10 minutes before spooning it into warm sterilized jars and sealing.
Makes about 1 ½ quarts
Adapted from “Jam, Jelly and Relish: Simple Preserves, Pickles & Chutney & Creative Ways to Cook with Them” by Ghillie James (Kyle Books, 2011)