|2||lb. frozen red currants, thawed|
|2||lb. frozen red raspberries, thawed|
|2||lb. frozen strawberries, thawed|
The red currants in this jam provide abundant acid and pectin for a strong gel. I undercooked my jam a bit to keep the gel on the soft side.
Unless your food-mill screen is finer than mine, some seeds will slip through, enough to add a little texture without making the jam unpleasantly seedy.
You can cut this recipe in half and cook all the jam at once.
Related post: Mixed berry jam
This content is from the Linda Ziedrich collection.
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