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This recipe was requested by RoseH over on the forum.
This recipe came from the Joy of Cooking All about Canning and Preserving.
Difficulty: Intermediate
Servings: about 9 half pint jars
Prep Time: 1 and a 1/2 hoursIngredients
1 pound of Strawberries
1 1/3 pounds of Red Currants
1 pound of Sweet Cherries
1 pound of Goose Berries
1 pound of Red Raspberries
7 cups of Sugar
Directions
Put strawberries in one pan, currants and cherries in another, and gooseberries and raspberries in a third pan. Lightly crush all but the gooseberries and raspberries.
Measure 7 cups of sugar. Mix 1 cup of the sugar with the strawberries and 3 cups of sugar with the fruits in each of the remaining pans. Bring each jam to a boil, stirring frequently, cooking to the jelling point. Remove from the heat and skim off any foam. Combine the jams before ladling into hot jars.
Leave 1/4 inch head space and process in a water bath for 10 minutes.
Categories: Boiling Water Bath, BWB Jams, Jellies, Butters & Preserves, Canning
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