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Title: Cherry and Gooseberry Jam
Categories: canning, jams/jellys
Yield: 1 batch
2 lb red cherries
2 lb ripe gooseberries
4 lb sugar
2 lemons; juice of
Stalk and pit the cherries; top and tail the gooseberries. Simmer gently
for about 25 minutes. Add the sugar and stir until dissolved. Add the
lemon juice. Bring to a boil and boil for about 15 minutes, stirring
frequently. Don't boil this too rapidly or the gooseberry skins will
become tough. Test for setting, skim, and turn into hot jars and cover at
once.
Contributor: Louise Sylvester; typed by Dave Sacerdote
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