Mixed Berry Jam: Raspberry, Currant, and Strawberry

1. 1 Raspberriespack 250 g ≈ $4.00 150 g
2. 2 Blackcurrantspack 300 g ≈ $6.00 150 g
3. 3 Strawberriespack 400 g ≈ $3.50 150 g
4. 4 Sugarpack 1 kg ≈ $1.60 450 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Sort the berries: do not wash the raspberries¹, and quickly rinse and dry the strawberries³ and currants. Remove the stems, and halve any large strawberries.

2. Sprinkle the currants with half the sugar⁴ (225 g) and leave for 1 hour, then add the strawberries³, raspberries¹, and remaining sugar. Let stand for 3–4 hours.

3. Place over low heat, bring to a boil while skimming off the foam, and cook for 15 minutes.

4. Check for doneness: a drop of syrup on a cold saucer holds its shape and does not spread. Sterilize a 0.5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

5. Pour the hot jam into the sterile 0.5 l jar up to the shoulders and seal immediately. Turn the jar upside down, wrap it, and leave to cool for 24 hours.

6. Store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 1 month.