posted by Becky 11-16-101 8:34 PM
Rhubarb Jam
4 1/2 c. thinly sliced rhubarb
1 c. orange juice (fresh or frozen)
1/4 tsp. salt
6 1/2 c. sugar
1 box pectin or 1/2 bottle Certo
Cook fruit, salt and orange juice in 4 to 6 quart pan, stirring as it gets to the boiling point. Boil 1 minute. Add pectin and stir until it reaches a fast boil. Add sugar, stirring well. Bring to a fast boil. Boil1 minute. Remove from heat; skim off foam. Pour into prepared jars and seal.
Raspberry-Rhubarb Jam
2 (10 oz.) pkg. frozen raspberries, thawed
1 lb. rhubarb, cut into 1-inch pieces (4 c.)
1 (2 1/2 oz.) pkg. powdered fruit pectin
5 c. sugar
In Dutch oven or large kettle, combine fruits. Stir in the pectin. Place over high heat, stirring until mixture reaches a hard boil. 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 six (1/2 pint) jars; seal.