Four Fruit Jam I enjoyed at Le Pain Quotidien restaurant inspired me to create my own version. I bought raspberries, currants, and sour cherries at a local farmers’ market. The strawberries didn’t look fresh, so I used frozen ones. The juice from the currants gives the jam a fresh, bright flavor while the sweetness of the raspberries and strawberries balance the tartness of the cherries.
I washed new plastic freezer jars from Ball.
Here’s my recipe:
5 cups fruit (I used a mixture of strawberries, raspberries, sour cherries, and the juice and pulp of currants after I heated them until soft with 1/4 cup water to 1 cup fruit and pushed through a sieve)
2 cups sugar
6 T pectin
zest and juice of 1/2 lemon
Mix the pectin with the suger in one bowl. Pit the cherries and slice, and add to strawberries and raspberries in another bowl. Add currant juice/pulp to the fruit mixture and crush with a potato masher.
Add fruit to sugar and stir for three minutes.
Ladle into clean jars and let sit for ten minutes. Enjoy immediately, or freeze up to a year.