- 2 pounds [1 kg] freshly hulled strawberries
- 3 cups [750 mL] sugar
- 1/2 pound [227 g] fresh raspberries
- 1/2 pound [227 g] stoned cherries
- 1/2 pound [227 g] fresh blackberries
- 1/2 pound [227 g] fresh blueberries
- 2 cups [500 mL] sugar
- Hot sterilized jars and lids
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- Into a glass bowl, delicately mix together strawberries and 3 cups [750 mL] sugar; leave to macerate for 12 hours.
- Pour strawberry mixture into a large casserole; bring to a boil.
- Simmer, without stirring if possible, for 15 minutes.
- Take away from heat; reserve.
- Arrange raspberries, cherries, blackberries and blueberries into a clean large casserole; bring to a boil.
- Mix in remaining 2 cups [500 mL] sugar; lower heat.
- Thoroughly mix; simmer for 30 minutes.
- Bring back strawberry mixture to a boil.
- Pour raspberry mixture into boiling strawberry mixture.
- Well mix; simmer for 5 to 10 minutes, until of desired consistency.
- To check for desired consistency, spoon a little jam onto a plate.
- Freeze mixture for 5 minutes.
- Jam should be quite firm and should not run.
- If needed, simmer again for a thicker consistency.
- Immediately pour mixture into hot, sterilized jars.
- Top with sterilized lids.
- Sterilize filled jars into hot boiling water for 7 minutes.
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