Jammin'

I made use of the summer fruit in the market here to cook up some jam. Don't know why I don't can more often; it's pretty simple, although it heats my country kitchen up.



Rhubarb-Raspberry-Strawberry Jam

2 cups rhubarb, diced
2 cups raspberries
2 cups strawberries, diced
juice of 2 lemons
2 boxes pectin
8 cups sugar

In a large saucepan, bring the rhubarb, raspberries, and strawberries to a boil and cook them down for 8-10 minutes. The fruit should give off quite a bit of liquid. Take off the heat and allow to cool to room temperature.

Meanwhile, heat a bath of canning water to boil and wash out 8-10 half pint glass canning jars. Boil the jars and rings in the canning water, and set aside to dry on a clean towel on the countertop.

Add the lemon juice and pectin to the fruit and bring it fruit back up to a rolling boil. Add the sugar, and boil the mixture for a minute or so, until the sugar is melted and the jam begins to congeal. Remove from the heat and fill the prepared jars to 1/4 inch of their tops. Lid the jars and screw the rings on finger-tight. Process the jars in the canning water for 15 minutes. Remove carefully to a clean countertop on the counterop. Check to see that the lids are well sealed; if the lid buckles to the touch, refrigerate the jam and use within a month. Sealed jam will keep for six months to a year in a cool dark place.