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IngredientsConfiture de quatrefruits Four fruit jam recipe to make 6lb / 3kg 2lb / 1kg of cherries stoned 1lb 8ozs /750g strawberries hulled 1lb 8ozs /750g redcurrants stoned 1lb 8ozs /750g raspberries hulled about 2.5kg / 5½ lbs of sugar |
Weigh each of the prepared fruits separately.
Then weigh out a quantity of sugar equal to their combined weight.
Pour the sugar into a preserving pan with 6 fl ozs of water for each 500g / 1lb of sugar.
Mix well and cook over a low heat until the sugar dissolves. Increase the heat and boil the syrup for 10 mins.
Add the cherries and return to the boil then reduce the heat and simmer for 15 mins.
Add the strawberries and return to the boil then reduce the heat and simmer for 15 mins.
Add the red currants and cook for 5 mins, finally add the raspberries cook for about 10 mins.
When setting point is reached remove the pan from the heat.
Skim the jam and put it into jars.

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