More Great Recipes: Condiment, Sauce | Jam/Preserve

Raspberry Rhubarb Jam


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

2 10 oz packages frozen rasberries -- thawed
1 pound (4 cups) fresh rhubarb -- cut 1" thick
1 3/4 ounces powdered fruit pectin
5 cups sugar


In a dutch oven or large kettle combine fruit.


Stir in pectin.


Place over high heat, stirring until mixture reaches a hard boil.


Immediately stir in sugar.


Bring to a full rolling boil, boil hard for 1 minute, stirring constantly.


Remove from heat.


Using metal spoon skim off foam.


Stir and skim for 5 minutes.


Quickly ladle into 6 hot sterilized 1/2 pint jars. Seal.


Pairs Well With


Notes

Mom's recipe

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