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I usually, not always, use Certo Liquid Fruit Pectin for my jam. The recipe booklet that I use is from 1975 when the liquid pectin came in bottles. Now the pectin comes in sealed envelopes and each envelope is equivalent to one half-bottle. My recipe booklet is falling apart. The new recipe sheet that comes inside the packages now isn’t as comprehensive as the old one. I do not water-bath can my jam. There is enough sugar in it to act as a preservative. Using canning lids keeps air from getting in. When I was a child, my mother only used paraffin to cover the jam and many people still do it that way. I have heard that you should not increase the recipe and/or cut the amount of sugar, something about cooking time and setting and preserving. So, stick to the recipe.

• This is how I prep for a jam-making session
• Set out enough sanitized jars and rings to match the yield of the recipe, either pints, cups, or half-cups.
• Put the appropriate number of lids into a small saucepan of water over low heat.
• Set out my canning funnel, a ladle, metal serving spoon, and small dish.
• Cut open the envelope of Certo and set it in the small dish.
• [The small dish is for the foam (which is just as delicious as the jam, only foamy)]

• Rhubarb-Golden Raspberry Jam
• Yield: 8 cups jam
• 3-1/2 cups prepared fruit (about 1-1/3 lb. rhubarb and 1# golden (about 2 cups frozen) raspberries
• 7 cups sugar
• 1 envelope Certo Liquid Fruit Pectin

Slice rhubarb into saucepan. Add 1/4 cup water and bring to a boil. Reduce heat and let simmer until rhubarb is soft, about 1 minute. Measure the golden raspberries. Add enough prepared rhubarb to equal a total amount of 3-1/2 cups fruit. Stir the fruits together in a LARGE pan. Add sugar to pan and mix well.

Over high heat, bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat; at once stir in Certo. Skim the foam off with a metal spoon. Continue to stir and skim. Ladle into jars, leaving 1/2″ room at the top.

Wipe the rims of the jars and screw on the lids. Turn the jars upside down for at least thirty minutes (or as long as hours and hours–doesn’t matter).

6-14-2025 I thawed a pound of frozen golden raspberries. When measured it was nearly 2 cups. Then I added the softened rhubarb to make 3-1/2 cups total fruit. This turned out REALLY yummy. I’m always trying to find things to do with the golden raspberries. From frozen, they’re mushy and seedy. Compared to red raspberries, they’re a very mild flavor, not tart. When used fresh, they work really well as a fruit in spinach bleu-cheese salad. Anyway, this jam turned out really good and I didn’t have the hassle of de-seeding them first. Since the rhubarb is about half the fruit and rhubarb doesn’t have seeds, the seed-stuck-in-the-teeth-problem is significantly reduced. Yay!