900g cherries
700g redcurrants
500g raspberries
juice of 3 lemons
1.5kg granulated sugar
Notes
replaced redcurrants for additional cherries, adding juice of an extra lemon
Source
salt sugar smoke
Diana Henry
p.14
fills 10 x 225g jars
De-stalk the cherries and red currants and stone the cherries.
Put them in a saucepan with the raspberries and 300ml of water.
Bring to a simmer and cook for about 12 minutes until the fruit is tender, bruising the fruit with the back of your spoon.
Add the lemon juice and sugar and cook gently until the sugar dissolves.
Whack the heat up and boil to setting point (104.5°C) and do a wrinkle test.
Skim.
Leave to cool for 12 minutes so the larger bits of fruit will be evenly distributed.
Pot in warm, dry sterilised jars, cover with waxed paper discs and seal.
This keeps for a year, refrigerate once opened.