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Rhubarb-Raspberry Freezer Jam Recipe

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This recipe for Rhubarb-Raspberry Freezer Jam is from The Fornof Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups 1-inch pieces fresh rhubarb (about 1 1/2 pounds)
2 cups sugar
1 tablespoon lemon juice
2 cups fresh or frozen mixed berries (raspberries, blueberries, blackberries)
1-2 tablespoons instant pectin
Directions:
Directions:
Combine rhubarb pieces, sugar and fresh lemon juice in heavy large Dutch oven. Cover and refrigerate until juices form, stirring occasionally, at least 8 hours or overnight.

Bring rhubarb mixture to simmer over medium heat, stirring until sugar dissolves. Increase heat to high and boil until rhubarb mixture thickens slightly, about 5 minutes. Add berries and boil until mixture is thick, stirring occasionally, about 6 minutes longer. Remove jam from heat, stir in instant pectin. Cool jam completely. Ladle into jars and freeze or refrigerate.
Personal Notes:
Personal Notes:
Adapted from Bon Appetit.

 

 

 

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