|Rhubarb, Raspberry and Red Grapefruit Jam.|
It usually takes us a little while to realize how smart, our Mom was. Sometimes it will come upon us, as we prepare something for the first time and we just “know” how to do it, accurately. When finished, we might even have that a-ha moment, of complete and total understanding.
Other times we might have a memory flashback to something that happened in our childhood, and realize that, Mom wanted us to learn and grow on our own. Those were the times we were left us to our own devices, so that we could. You might even recall working on a project, listening to her suggestions, and later wishing you had taken them. Mom would praised the work, just the same.
The grapefruit/raspberry juice is very crimson,
this will make a pretty batch of jam.
Combine rhubarb, sugar, zest and raspberry/grapefruit mixture in a large heavy bottom stainless steel kettle. Let sit 1 hour (or overnight). Prepare six 8oz jelly jars and lids according to manufactures instructions. Place a plate in the freezer to check thickness of preserves. Bring preserves to a boil over high heat, stirring constantly.
|Rhubarb, Raspberry and Red Grapefruit jam cooking.|
Continue to cook and stir 12 minutes, warning the preserves will boil up the side of the pan and may splatter. Stir constantly to prevent sticking and scorching. To test thickness, place a small spoonful of preserves onto the chilled plate, the plate should cool the preserves quickly.
When the preserves are chilled from the plate, they should be thick enough not to run, quickly across the plate. If not thick enough for your preference, continue cooking another minute or two. Check thickness again.
Here is a another great tip, from Mom. Place clean jars in a larger glass pan upside down, add 2 inches of water. Keep in a 350 degree oven until needed.
When ready to fill jars, remove pan from oven carefully. Turn jars over, emptying out any water. Fill those jars close to you, lid and cap. That way if you dribble jam while filling the others, it just does not matter!
Fill jars to 1/4 inch from the top. Attach lids and rings, secure tightly. Place jars in boiling water bath, process 10 minutes.
Let sit on counter to cool. Makes 6 full jars and some for now. I tested the little bowl of preserves, just to be sure this is good. Oh yeah, good and pretty!
* If you are unable to get organic grapefruit, bring a large pot of water to a boil, add your grapefruits (weigh them down with a plate, they will float) and boil for 3 - 5 minutes. You want to melt any wax coating off the rind. Then proceed with the recipe as written.
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