John Myers
Ingredients for 4 servings:
- 350 g sour cherries
- 350 g currants, red
- 250 g raspberries
- 1 tbsp lemon juice
- 500 g gelling sugar (2:1)
- 50 ml Pitu (Aguardente de Cana)
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes
with Brazilian sugar cane brandy
Clean and prepare the fruit. Pit the cherries, if you haven’t already done so. Combine the prepared fruit with lemon juice and gelling sugar in a saucepan and let it steep for about 1 hour. Bring to a boil over high heat, stirring constantly, until it bubbles vigorously. Reduce for 4 minutes, stirring frequently. Then add the pitu and simmer for another 2 minutes. To test for settling, pour some of the jam onto a plate. When the mixture stops running, pour it into the prepared, boiled jars, screw on the lids, and turn upside down for 5 minutes.
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