Summer Jam

Ingredients

• 1 cup gooseberries
• 2 cups red currants
• 1/2 cup water
• 2 cups raspberries
• 4 cups granulated sugar

Directions

1. Wash all berries lightly. Remove stem and blossom ends from gooseberries; remove stems from currants.
2. Combine gooseberries, currants and water in a nonreactive Dutch oven. Bring to a boil, reduce heat and -simmer, covered, for 10 minutes.
3. Add raspberries and sugar. Return to a boil and cook, stirring frequently, until thick.
4. Pour into hot sterilized pint jars, leaving 1/4 inch headspace. Wipe jar rims thoroughly. Seal and process in a boiling water bath for 10 minutes.