Click for Cookbook LOGIN
"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Rhubarb, Strawberry, Raspberry Jam Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Rhubarb, Strawberry, Raspberry Jam is from The Fungus Among Us, 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 strawberries
4 cups rhubarb
2 cups raspberries
8 cups sugar
1/2 cup water (optional)
Directions
Slice the strawberries and rhubarb if using fresh fruit. Set aside.
Mash and cook raspberries till they're soft and juicy. Strain through several layers of cheesecloth. Twist into a ball and SQUEEZE to get all the juice. Scrape the outside to get all the pulp. You don't need clear juice since this is jam. Skip this step if you don't mind the seeds.
Put the strawberries, rhubarb, raspberries or strained juice and sugar in at least a 5 qt pan. Add water if needed to prevent scorching.
Bring to a gentle simmer and cook to 220F on a candy/jelly thermometer or test for jelly by putting a couple of tablespoons on a saucer and letting it cool. Stir frequently.
Ladle into hot canning jars. Cover with hot lids and bands.
Process in a water bath for 20 minutes.
Remove and allow to cool. Listen for the "pops".
Directions:
Directions:

Slice the strawberries and rhubarb if using fresh fruit. Set aside.
Mash and cook raspberries till they're soft and juicy. Strain through several layers of cheesecloth. Twist into a ball and SQUEEZE to get all the juice. Scrape the outside to get all the pulp. You don't need clear juice since this is jam. Skip this step if you don't mind the seeds.
Put the strawberries, rhubarb, raspberries or strained juice and sugar in at least a 5 qt pan. Add water if needed to prevent scorching.
Bring to a gentle simmer and cook to 220F on a candy/jelly thermometer or test for jelly by putting a couple of tablespoons on a saucer and letting it cool. Stir frequently.
Ladle into hot canning jars. Cover with hot lids and bands.
Process in a water bath for 20 minutes.
Remove and allow to cool. Listen for the "pops".
Number Of Servings:
Number Of Servings:
Prep Time: 3 hrs Total Time: 3 hrs 30 mins
Preparation Time:
Preparation Time:
Yield: 16 pints

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

98W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!