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
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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