Lemon Poppy Seed Pound Cake

Friday, October 7, 2011

Raspberry Rhubarb Jam

Submitted by : Lisa
I started making this jam this summer by accident!  I had purchased meat in the amount that over took my freezer!  I was frantically emptying it out and force feeding the kids ice cream so I had more space.
After all the meat was tucked in the freezer nicely I turned around to find that I had no space for my frozen rhubarb or frozen (hand picked) raspberries!  
I had jars and pectin sitting on the counter staring me down so I decided to see if I could find a recipe that made jam out of them.
After much searching, I found one that we absolutely love!  I have shared it with others and they too love it.  The little "twang" that the rhubarb gives the raspberries is just delicious.  I hope you love it just as much!

2 (10 oz.) packages frozen raspberries, thawed
1 lb. fresh rhubarb, cut in 1 inch pieces (4 cups) (I used rhubarb that I had picked and frozen)
1 (2 1/2 oz.) package powdered fruit pectin
5 c. sugar

(note:  I could not find powdered pectin in that size package. I double my recipe and I use 3 boxes of the 1.75 oz size and it turns out great)

In large kettle, combine fruits. Stir in the pectin. Place over high heat, stirring until mixture reaches a hard boil. (I use a potato masher to smash the rhubarb into smaller pieces when it is really soft)
Immediately stir in sugar. 
Bring to a full rolling boil and boil hard 1 minute, stirring constantly. 
Remove from heat. Using metal spoon, skim off foam; stir and skim for 5 minutes. 
Quickly ladle into 6 hot scalded 1/2 pint jars; process in water bath for 10 minutes.

Source:  www.cooks.com 

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