INGREDIENTS

3 cups whole, fresh or frozen unsweetened raspberries
1 cup chopped rhubarb
2 Tablespoons lemon juice
1 package (1-3/4 package) powdered pectin, plus 2 Tablespoons from another package, same size
8 cups sugar

DIRECTIONS:

Rhubarb contains a lot of water. Before adding anything, simmer the raspberries and rhubarb for about 8 minutes, to allow the rhubarb to give up some of the liquid.  Let the mixture cool.

While the fruit is cooling, wash 9 half-pint jars.  Keep hot until needed.  Prepare lids as manufacturer directs.

Stir the lemon juice and pectin into the cooled fruit.  Bring to a full rolling boil that cannot be stirred down.  Add the sugar, stirring constantly.  Return to a full rolling boil and boil for 1 minute.  Remove from heat.

Ladle the jam into 1 hot jar at a time leaving a ¼ inch headspace.  Wipe jar rim with a clean, damp cloth.  Attach lid.  Fill and close remaining jars.  Process in a boiling water canner for 10 minutes (15 minutes at 1000-6000 ft.).