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| RASPBERRY-RHUBARB JAM | |
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2 (10 oz.) pkgs. frozen raspberries, thawed 1 lb. rhubarb, cut into 1 inch pieces (4 c.) 1 (2 1/2 oz.) pkg. powdered fruit pectin 5 c. sugar In a very large kettle, combine fruits, stir in pectin. Place over high heat, stirring, until mixture reaches hard boil. Stir in sugar. Bring to full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat. Using a metal spoon, skim off foam; stir and skim for 5 minutes. Quickly ladle in six half pint jars. | |
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recipe reviews #142134
Cindy (Pennsylvania) says:
I only used one bag of raspberries (12 oz), plus a few handfuls of black raspberries and cooked the fruit a few minutes first. I let the fruit cool and then added the pectin. I ended up with about 5 1/2 half pints. The leftover half I just put in the fridge, and let me tell you, this stuff is wonderful. I picked this recipe because it had less sugar than a lot of other recipes on the web, and I'm glad I did!
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