Sunday, February 26, 2012

RASPBERRY-RHUBARB JAM

2 cups fresh raspberries (or 1 16-oz pkg frozen)
4 cups chopped rhubarb
1 cup water
1 pkg (1 3/4-oz) pectin
5 cups sugar

Combine the raspberries and rhubarb with the water in a heavy saucepan.  Cook over medium heat for an hour or until the rhubarb is tender.  Dump in the pectin, stirring constantly.  Bring mixture to a full rolling boil, stirring constantly.  Boil for 4 minutes, skimming the foam.

Ladle the hot mixture into hot sterilized jars leaving a half inch headspace.  Seal with not 2-piece lids.  Process in a hot water bath for 10 minutes.

Yield: 3 to 4 pints

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