Makes 8 to 9 half-pints

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

Preparation

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.).