On Line Cookbook
Ruby Rhubarb and Raspberry Jam
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Description:
A wonderful combination of raspberries and rhubarb

Source:
Charli - Certified Master Food Preserver

Ingredients
  • 1-1/2 lbs (.7 kg). rhubarb
  • juice of one lemon
  • 11 oz (308 grm). raspberries (frozen can be used)
  • 4-1/2 cups (1050 ml) sugar
Preparation
  • Wash the rhubarb and raspberries.
  • Cut the rhubarb into small pieces.
  • Put both fruits together with the lemon juice into a large pan.
  • Stir over a low heat until juice starts to run from the raspberries.
  • Allow to simmer for a few minutes being careful not to burn mixture, and then add sugar.
  • Continue cooking over a low heat, stirring from time to time until the sugar is dissolved and the rhubarb is soft.
  • Bring to a rolling boil for about 4 minutes, and then test for jellying or use a candy thermometer until it reads 220 degrees (100 C.).
  • Pour into pint or 1/2 pint hot jars and process for 10 minutes in a boiling water bath.
Comments

Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.