My raspberries are finally getting ripe. I picked my first batch a few day ago and decided to make some Raspberry - Rhubarb Jam.
I had several packages of frozen rhubarb in the deep freeze that needed to be used. I also recently purchased a new duel purpose canning kettle. This kettle can be used as a conventional water-bath canner or as a steam canner. A steam canner is used in the same manner as a water-bath canner - but uses about 10% as much water. You only fill the pot to about 3 inches deep and it takes much less time and fuel to heat. The kettle fills with steam and the steam heats the jars in the same manner as boiling water.
This Victorio brand canner has the added feature of a thermometer in the lid to indicate when the steam temperature has reached the proper level for process timing to begin. I made enough jam to fill 4 pint jars and 6 half pint jars. I was able to fit all of the jars into the canner in one batch. Processing time was 15 minutes once the gauge indicated the internal temperature was correct. My recipe for Razzybarb Jam was:
2 Quarts fresh Raspberries
2 lbs chopped Rhubarb
1 T lemon juice
6 cups white sugar
1 pkg pectin
Crush raspberries and add chopped rhubarb, lemon juice and pectin. Heat to a rolling boil and stir in sugar. Return to a boil stirring constantly. Boil 1-2 minutes. Fill sterile jars and add lids. Process in a water-bath canner or steam canner for indicated times. Allow to cool and check that lids have sealed.