Choose English sour cherries. Their tender flesh remains mellow after the cooking. Pick the red currants off the branches. Mash through a fine sieve with two or three tablespoons of water. Pour the red currant juice, sugar and a cup of water into the perserving pan, use a copper pan if available. Melt while stirring and boil for 10 minutes, then add the pitted cherries. Ten minutes after boiling again, add the strawberries then, 10 minutes after, the raspberries. Boil for a further 10 minutes. Skim during the cooking. Allow to cool a little before pouring into jars. The thickened syrup will not allow the fruit to go up to the surface.
