Title: Ruby Red Jam
Categories: Canning Check
Yield: 5 Servings

2	c	Strawberries
2	c	Raspberries
1	c	Dark sweet cherries; chopped
3	tb	Lemon juice
4	c	Granulated sugar

Sterilize 5 half pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

Rinse strawberries and raspberries in several inches of cold water. Lift berries from water. Remove stems and hulls.

Place a plate in refrigerator. in a 6 quart pot, combine strawberries, raspberries and cherries, lemon juice and sugar. Stir, then let stand 15 minutes until juices begin to flow.

Bring to a boil, stirring constantly over medium heat. Set heat to just maintain boil; cook 15 minutes.

Test doneness with a plate test as follows: Remove pot from heat. Place a spoonful of jam on the chilled plate; place in freezer 1 minute. Draw a finger through jam on plate. If jam does not flow back filling in path, it is thick enough.

Ladle hot jam into 1 hot jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in boiling water bath 5 minutes.

Source: Oregonian FoodDay by Barbara Durbin Typos by Dorothy Flatman 1995

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