This jam is superb! I'm new at canning and making jams/preserves, so I was very excited to find a recipe that used all the fruits I wanted to incorporate. I used 1 16 oz bag of frozen rhubarb and 1 16 oz bag of frozen raspberries, then enough fresh strawberries to equal 10 cups of fruit in total. Other than that, I left the recipe exactly as is, and I have gotten raves from everyone regarding this jam. (I'm giving it as gifts, and I plan to make another batch soon to give out to teachers for the end of the year!) Also, warmed up, this is a great topping for pancakes, and I LOVED it on Cheese Blintzes With Strawberry-Rhubarb Compote. Thanks!
Very tasty jam! I like making jams that don't call for a box of pectin, so I was happy to find this recipe. Thanks for sharing.
I just made this tonight and it was my first jam recipe that I processed by water canning. From the fun I had liking the spoons and scraping the pan, it is a wonderful jam! Since I'm a newbie, I made some errors in my method. My cheesecloth kept exploding out raspberry pulp/seeds, so I will try pressing it into a sieve next time. I must have boiled it down too long because after I skimmed off 1/2 cup of foam, I only had 4 pints of jam to process. I didn't add the 1/2 cup of water. I believe the 16 pint yield on this recipe must be a typo. I love the flavor, but since frozen raspberries cost as much as two boxes of pectin, but are more work, I will probably make the Ball Blue Books current recipe for Strawberry Rhubarb Jam with Pectin next time and compare the results. Thanks for a wonderful recipe!