July Jam

• 2 cups tart red cherries, pitted
• 2 cups red gooseberries, topped and tailed
• 2 cups red currants, stemmed
• 2 cups raspberries
• 5 cups sugar

1. Place all fruits in a large, heavy-bottomed saucepan.
2. Crush slightly.
3. Bring to a boil, uncovered, for 15 minutes.
4. Add sugar.
5. Cook 20-30 minutes longer, until set stage is set.
6. To test for a "set" - Before starting the jam place two small plates in the freezer to chill.
7. When ready to test jam for jell formation, drop a teaspoonful on a cold plate and return to freezer for 2 minutes.
8. Run your finger through the cooled jam.
9. If the surface wrinkles, the setting point has been reached.
10. If not, cook a couple of minutes more, then test again on the second chilled plate.
11. Repeat if necessary.
12. Pour into sterilized jars when ready.
13. Seal, label and store in a cool place.
14. makes 6-8oz jars.

tart red cherries, red gooseberries, red currants, raspberries, sugar

Taken from www.food.com/recipe/july-jam-380787 (may not work)