Ingredients
- 1 ½ cups raspberries
- 1 ½ cups blueberries
- 1 cup gooseberries
- 2 cups red currants
- 2 cups cherries
- 2 cups chopped rhubarb
- 5 cups granulated sugar
Equipment
- Boiling water canner
- Large heavy bottom pan
- Measuring cups
- 500 ml mason jars
- 2-piece snap lids
- Tongs
- Towel for counter or tray
- Thin spatula
- Labels
Instructions
- Sterilize the jars in the boiling water canner (large pot with rack on bottom and loose lid): Fill pot with water (enough to cover the jars); Bring water to a boil over high heat.
- Wash jars in hot, soapy water, rinse, and place carefully in canner.
- Boil jars 10 minutes to sanitize. Leave them in the pot to stay warm.
- In a large heavy bottomed pan, combine all the fruit. Bring to a boil over high heat, stirring constantly. Reduce heat and simmer for 5 minutes, stirring constantly.
- Add sugar in a steady stream, stirring constantly. Increase heat to high and bring to a full rolling boil, stirring constantly to dissolve the sugar. Reduce heat to medium high and continue to boil the mixture until it thickens, about 8 minutes or more. If using frozen fruit, there is often a lot of extra juice so the thickening process might be longer. Test for setting point by dropping a small amount on a plate that has been in the fridge or freezer. (Tilt the plate; if the jam runs slowly, it’s set; if it runs quickly, continue to boil until set.)
- Remove from heat and skim off foam.
- Soften the 2-piece snap lids by boiling them for 5 minutes, just before you need them.
- Ladle hot jam into hot, sterilized jars to within ¼ inch of rim. Slide a thin spatula down and around the wall of the jar to remove air bubbles and adjust headspace. Wipe the rims with a clean cloth. Apply prepared lids and rings. Tighten rings to finger-tip tight.
- Stand the filled jars in the boiling water canner – water should cover them by at least 1 inch of water. Place cover on canner. Process jars in boiling water for 10 minutes. Remove canner lid. Use tongs to transfer jars to a towel-lined surface and let rest at room temperature for 24 hours.
- Inspect lids for seal – it should be curved down. A quick test is to remove the bands, and lift the jar by its lid.
- Label the jars, and refrigerate any jars that have not popped down.
Makes about 8 250 ml jars
