Raspberry/rhubarb jam

Raspberry Rhubarb Jam
Cuisine: American
Author: Mark Bothwell
This time of year my garden invariably produces an excess of red raspberries and rhubarb. Raspberry rhubarb jam is the obvious solution to the problem. This recipe is a slightly modified version of the recipe provided by MCP.
Ingredients
  • 9 cups fresh raspberries
  • 3 cups minced rhubarb
  • 8 cups sugar
  • 1 package pectin (Sure-jell or MCP)
  • 1 tsp butter
Instructions
  1. Mash the berries thoroughly.
  2. Force one half of the berries through a sieve to remove seeds.
  3. Combine minced rhubarb, sieved raspberry pulp and mashed raspberries in a 6-8 quart pot.
  4. Mix fruit with pectin
  5. Add butter
  6. Bring to a boil, with frequent stirring and when boiling, add sugar.
  7. Bring to a boil again, with frequent stirring.
  8. After 4 minutes at a full rolling boil, ladle into jars, cool and refrigerate.
  9. If you wish to keep the jars for long periods without refrigeration, use canning jars and process in a boiling water bath as described here – http://www.canning-food-recipes.com/canningfruits.htm.

jam

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