Raspberry Rhubarb Jam
Cuisine: American
Author:
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
- Mash the berries thoroughly.
- Force one half of the berries through a sieve to remove seeds.
- Combine minced rhubarb, sieved raspberry pulp and mashed raspberries in a 6-8 quart pot.
- Mix fruit with pectin
- Add butter
- Bring to a boil, with frequent stirring and when boiling, add sugar.
- Bring to a boil again, with frequent stirring.
- After 4 minutes at a full rolling boil, ladle into jars, cool and refrigerate.
- 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.
