Raspberry Rhubarb Jam
Author: Yellow Birch Hobby Farm
Recipe type: Canning
- 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)
- Put 5 cups prepared fruit into a heavy stock pot and stir in pectin. Add butter.
- On high heat and stirring constantly, bring fruit mixture to a full rolling boil (a boil that doesn't stop when stirring).
- Quickly add sugar and stir to dissolve. Return to a full rolling boil and boil for 1 minute.
- Remove from heat. Skim foam if needed.
- Ladle into hot jars, leaving ¼" headspace. Secure lids and bands.
- Process in a boiling water canner for 10 minutes.
- Remove to a wire rack or onto towels to cool.
- 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/
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