Make This Jarringly Beautiful Ruby Red Jam
We may receive a commission on purchases made from links.
The Do Book Company publishes a series of titles meant to motivate people to try new things. The latest, Do Preserve, instructs on how to make jams, chutneys, pickles and cordials. Coauthor Mimi Beaven features preserved products, along with the spoils of her picturesque Little Ghent Farm in upstate New York (think chickens, pork sausage, eggs and fresh-baked breads), and here shares her knowledge in the form of a recipe that'll make a perfect addition to your cheese plate or spread of homemade Indian food.
Sometimes you have small amounts of several fruits; sometimes you just don't want a one-fruit jam. This jam is worth making whatever the reason. It's a jewel of a jam, sparkling red like Dorothy's slippers in The Wizard of Oz.
Keeps for one year unopened. Once opened, refrigerate and use within three months.
Note: You can use any combination or ratio of red fruits. Swap sour for sweet cherries, or use raspberries, cranberries or pink gooseberries. You need to think about how sweet, or not, the combination is going to be and adjust the sugar accordingly.
- 1 pound, 5 ounces cherries
- 7 ounces strawberries
- 7 ounces red currants
- 1 3/4 pounds sugar
- Heat the oven to 180°C/350°F/gas mark 4.
- Pit the cherries. Put half of the pits in a muslin bag and add to the pan along with the strawberries and red currants. Place the sugar evenly on a baking sheet and heat on its own in the oven for 4 minutes.
- Add the warmed-up sugar to the fruit, stir until dissolved and bring to a rolling boil. Boil until setting point is achieved (approx. 8 to 10 minutes). Remove the bag of pits. Skim off any scum that may have formed. Pour into jars and seal immediately.