Rhubarb-Raspberry Jam
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 204. Vision transcription from the scanned page; needs review.
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Ingredients
- 6 cups fresh or frozen unsweetened sliced rhubarb
- 4 cups sugar
- 2 cups raspberries or one 12-ounce package frozen loose-pack raspberries
- 1 3-ounce package raspberry-flavored gelatin
Instructions
- In a large kettle or Dutch oven combine rhubarb and sugar. Let stand 15 to 20 minutes or till sugar is moistened. Bring to boiling. Boil, uncovered, for 10 minutes, stirring frequently.
- Add raspberries; return to boiling. Boil hard for 5 to 6 minutes or till thick, stirring frequently. Remove from heat. Add gelatin; stir till dissolved.
- Ladle into half-pint jars or freezer containers, leaving a 1/2-inch headspace. Seal; label. Let stand at room temperature several hours or till jam is set. Store up to 3 weeks in the refrigerator or 1 year in the freezer.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
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Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.