Preserves by Jill Nice

Author:Jill Nice
Language: eng
Format: epub
Publisher: HarperCollins Publishers
Published: 2011-08-14T16:00:00+00:00

Summer Preserve

The best of summer fruit go into this preserve and if you make it properly, you will have a confection similar to summer pudding to spread on bread and toast throughout the winter.

MAKES 4 X 375G JARS

500g Mayduke or Morello cherries

350g raspberries

350g mixed red and white currants

1 lemon

750g white granulated sugar, warmed Sugar

4 x 375g sterilised jam jars

Wash the cherries. Wash and hull the raspberries. Wash and string the currants. Squeeze the juice from the lemon. Put the cherries in a pan with 2 tablespoons of water and the lemon juice and cook very gently, watching like a hawk to prevent burning. If the fruit does dry out before the cherries have made enough juice, then add a very little more water. When there is a fair amount of juice, cover and simmer for 10 minutes.

Add the raspberries and currants and cook uncovered, over a moderate heat, stirring occasionally until all the fruit is just soft. Bring to the boil and boil for 5 minutes. Add the warmed sugar, stirring constantly until it has dissolved, and then boil until a set is achieved Checking For Setting Point. Pot, seal and label.

Keep overnight before using.

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