Mixed-fruit jams are a good way of using up small amounts of fruits. If you can’t find black currants (not to be confused with small raisins), use all red ones. Combining fruits with high pectin levels and those with low levels is a good way to help the jam to set.

Makes about 5¼ cups

INGREDIENTS

• 1½ cups black currants
• 1½ cups red currants
• 2 cups strawberries
• 2 cups raspberries
• 4¼ cups warmed sugar

INSTRUCTIONS

1. Strip the black and red currants from their stalks by running the tines of a fork over the stems. Place the currants in a preserving pan with enough water just to stop the fruits from catching on the bottom of the pan. Bring to the boil, then simmer for 15–20 minutes.
2. Add the strawberries and raspberries and simmer for another 10 minutes. Add the warmed sugar to the fruit and stir over a low heat until all the sugar has dissolved. Turn up the heat and boil rapidly to reach setting point. Skim if necessary.
3. Pour the jam into hot, sterilized jars and seal.