Recipe - Three Fruit Jam

2 cup Cherries; pitted; (500 mL)
2 cup Red currants; steamed; (500
mL)
2 cup Raspberries; (500 mL)
5 cup Sugar; (1250 mL)

Combine prepared fruits and place in a saucepan in alternating layers with
sugar. Bring to a boil and boil as fast as possible until a little juice
dropped on to a cold saucer seems fairly thick it should take 5 8
minutes and you will have to stir often to prevent scorching.

Pour into hot, sterilized glasses and seal with hot paraffin.

Yield : 6 jelly glasses.

Formatted for MasterCook and submitted to Kitmailbox by Hallie du Preez.

Recipe by: Mme. Jehane Benoit Posted to KitMailbox Digest by Buddy or
Hallie buddy@connect.ab.ca on Sep 02, 1997