RASPBERRY RHUBARB JAM

 

  • Cooking Time:
  • Servings:
  • Preparation 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

Directions

  • 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.

Notes

Mom's recipe

Categories: Condiment, Sauce  Jam/Preserve 

Author Credit: Mom's recipe

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