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| BLACK RASPBERRY JAM | |
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2 c. black raspberries 4 c. diced rhubarb 2 c. sugar 2 1/2 c. sugar Combine fruit and 2 1/2 cups sugar. Boil 3 minutes. Add remaining sugar and boil 5 minutes more. Pour into jars and seal. | |
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recipe reviews #38867
Jan Hilty (Ohio) says:
I had been looking for a black raspberry jam recipe but didn't think this one would thicken enough for jam. I increased the raspberries to 3 cups, added 1 package fruit pectin, and decreased the sugar by 1/2 cup. The jam is wonderful and a beautiful dark red/purple. My family loved it.
#142192
Robyn Naumann (Minnesota) says:
I used wild blackberries along with a few red and made it exactly as stated. It turned out great.
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