Raspberry Rhubarb Jam
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
  1. In a dutch oven or large kettle combine fruit.
  2. Stir in pectin.
  3. Place over high heat, stirring until mixture reaches a hard boil.
  4. Immediately stir in sugar.
  5. Bring to a full rolling boil, boil hard for 1 minute, stirring constantly.
  6. Remove from heat.
  7. Using metal spoon skim off foam.
  8. Stir and skim for 5 minutes.
  9. Quickly ladle into 6 hot sterilized 1/2 pint jars. Seal.
RECIPE BACKSTORY
Mom's recipe