More Great Recipes: Condiment, Sauce | Jam/Preserve

Raspberry Rhubarb Jam


User Avatar
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

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

7663 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

441 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana