The rhubarb in this recipe was fresh just out of the garden rhubarb that was cut up and frozen. I thawed the rhubarb and then added the fresh raspberries. If using fresh rhubarb(not frozen), please toss it with the sugar and leave it overnight in the refrigerator so that the juices start running.
Prep time: 10 minutes
Cooking time: about 40 minutes
Yield: 9 cups
4 cups fresh frozen rhubarb thawed- if using fresh rhubarb- toss it in sugar and leave overnight, so that the juices start flowing.
6 cups fresh raspberries
6 cups sugar
1. Put all the ingredients in a large pot and bring to a boil. Watch carefully because when it is first boiling it will foam up to double the amount. You will need to boil it for around 40 minutes or until it reaches the temperature of 220 degrees F. A great test for viscosity is to put a small plate into the freezer for about 15 minutes. Now test a teaspoon of the jam, by placing it on the cold plate, letting it sit there for 30 seconds and then tilt the plate. The jam should not be runny, it should be a gel mixture that moves slowly down the plate. If it is too runny then continue to boil the jam for another 5 minutes and test it again. Keep repeating this step until the jam is a consistency you like.
2. The jars you put the jam in must be sterilized, these are some directions for sterilizing canning jars. I use the dishwasher method.
3. Now that the jam is ready, take off the heat and transfer to sterilized jars. Seal with a tightly fitting lid, then store in a cool dark place.