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RASPBERRY RHUBARB JAM Recipe | |
American Jellies and Jams | |
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Ingredients:
3 cups whole fresh or frozen unsweetened raspberries 1 cup chopped rhubarb 2 tablespoons lemon juice 1 1.75-ounce package powdered pectin, plus 2 tablespoons (from a second package) 8 cups granulated sugar
Directions:
In a large pan, simmer the raspberries and the rhubarb for about 8 minutes to allow the rhubarb to give up some of the liquid. Let the mixture cool. While the fruit is cooling, wash 9 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs. Stir the lemon juice and pectin into the cooled fruit. Bring to a full rolling boil that cannot be stirred down. Add the sugar, stirring constantly. Return to a full rolling boil and boil for 1 minute. Remove from heat. Ladle the 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 a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet, 20 minutes above 6,000 feet). Makes 8 to 9 half pints
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