John Myers
Ingredients for 1 servings:
- 500 g strawberries
- 500 g sour cherries
- 500 g raspberries
- 250 g gooseberries, green
- 250 g currants, red
- 2 kg gelling sugar
- ¼ tsp ascorbic acid or
- 1 lemon juice
Instructions
Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours
jam
It’s actually a simple multi-fruit jam, but it’s all in the mix. The recipe comes from my great aunt, whose real name was Charlotte. Wash the fruit, dry it thoroughly, and chop it up. Place it in two bowls and mix with half the sugar in each. Let it stand for two hours. Bring to the boil in two batches, one after the other, and boil gently according to the instructions on the sugar packet. Add ascorbic acid or lemon juice and puree finely. Pour into twist-off jars while still hot and seal. The mixture is perfectly balanced in sweetness and acidity. Before late strawberries came along, it was sometimes difficult to get all the ingredients at the same time. But even now there are only two or three weeks at the most in which you can get all the fruit at the same time.
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