Raspberry Rhubarb Jam
This jam combines two of our favourite backyard fruits, raspberries and rhubarb.
Cook time
30 mins
Recipe Difficulty
Medium
Yield
Makes 7 cups
Ingredients
- 4 cups fresh raspberries, closely packed or 1 pkg (600 g) frozen raspberries
- 4 cups sliced rhubarb, 1/2 inch thick
- 1 pkg (57 g) pectin crystals
- 5 cups granulated sugar
Directions
- In a nonreactive Dutch oven, combine raspberries and rhubarb. Stir in pectin. Place over high heat, stirring until mixture reaches a hard boil. Immediately stir in sugar.
- Bring to a full rolling boil; boil hard for 1 minute, stirring constantly. Remove from heat. Stir and skim foam for 5 minutes.
- Pour into hot sterilized pint jars, leaving 1/4 inch headspace. Wipe jars rims thoroughly. Seal and process in a boiling water bath for 10 minutes
Nutritional analysis per serving
*Ingredient not included in nutritional analysis.
39 calories, 0 g fat, 0.1 g protein, 10.1 g carbohydrate, 0.4 g fibre, 1 mg sodium