Raspberry Rhubarb Jam
Author: 
Recipe type: Canning
 
Ingredients
  • 3 cups crushed raspberries (7 cups whole fresh berries)
  • 2 cups chopped rhubarb (approx. 4½ cups frozen or ¾ lb. fresh)
  • 1 box pectin
  • 7 cups sugar (measured out into a large bowl)
  • ½ tsp. butter (optional, to reduce foam)
Instructions
  1. Put 5 cups prepared fruit into a heavy stock pot and stir in pectin. Add butter.
  2. On high heat and stirring constantly, bring fruit mixture to a full rolling boil (a boil that doesn't stop when stirring).
  3. Quickly add sugar and stir to dissolve. Return to a full rolling boil and boil for 1 minute.
  4. Remove from heat. Skim foam if needed.
  5. Ladle into hot jars, leaving ¼" headspace. Secure lids and bands.
  6. Process in a boiling water canner for 10 minutes.
  7. Remove to a wire rack or onto towels to cool.
  8. Check that each jar has sealed before storing in a cool, dry, dark place.
Recipe by Yellow Birch Hobby Farm at https://www.yellowbirchhobbyfarm.com/raspberry-rhubarb-jam/