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Ruby Rhubarb and Raspberry Jam
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A wonderful combination of raspberries and rhubarb

Charli - Certified Master Food Preserver

  • 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
  • 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.

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