Summary

Ingredients

• 340 g raspberries
• 340 g currants, red
• 340 g sour cherries
• 1 sachet Gelfix, 3:
• 350 g suar, (as an alternative fruit suar)
• 1 bag / s citric acid or a little lemon juice

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Instructions

1. Wash and remove the stems from red currants, stone the sour cherries, carefully clean the raspberries, put everything in a large saucepan, mix with Gelfix and sugar, possibly chop the fruit with a hand blender.
2. Bring to the boil while stirring, simmer for at least 3 minutes, skimming if necessary.
3. Pour the jam into scrupulously clean, hot-rinsed screw-top jars and close tightly while still hot.