Summer Jam

Preserve your summer bounty with this delicious jam which combines raspberries with red currants and gooseberries.


Yield: Makes about 4 cups

Summer Jam


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


  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.
Nutritional analysis per 1 tbsp: 53 calories, 0 g fat, 0.1 g protein, 13.7 g carbohydrate, 0.5 g fibre, 0 mg sodium
Tip: The flavour of this jam is excellent but it is very seedy. If desired, the fruit can be pureed before adding sugar.