Rhubarb Berry Jam

Ingredients

• 2 pounds rhubarb, trimmed and sliced into 1/2-inch pieces
• 6 cups mixed berries, fresh or frozen
• 1 cup apple juice
• 4-5 cups sugar depending on the sweetness of the berries
• Juice of one lemon
• Pinch of salt

Directions

1. Mix all of the ingredients together in a large, deep stainless steel or copper pot (not aluminum). Let macerate for about 10 minutes. Put a small plate in the freezer to test the jam for doneness later.
2. Bring fruit mixture to a boil over medium-high heat. Skim off any foam that forms on top and discard. Reduce heat and continue to cook at a vigorous simmer, uncovered, until the jam has thickened. This should take about 30-40 minutes. Stir frequently to prevent it from burning on the bottom.
3. After 30 minutes, remove the plate from the freezer and place a small spoonful of the jam on it. Wait 30 seconds and run your finger through the jam to check its consistency. If it isn’t thick enough, continue simmering a while longer, then test it again.
4. When the jam has reached the desired thickness, remove from the heat and ladle into clean, sterilized jars. Cover and store in the refrigerator if you plan to use the jam within a month. If not, you can process the jars in a hot water bath for longer preservation.

Yields 6 one cup jars.