RASPBERRY RHUBARB JAM
- 2 10 oz packages frozen rasberries -- thawed
- 1 pound (4 cups) fresh rhubarb -- cut 1" thick
- 1 3/4 ounces powdered fruit pectin
- 5 cups sugar
In a dutch oven or large kettle combine fruit.
Stir in pectin.
Place over high heat, stirring until mixture reaches a hard boil.
Immediately stir in sugar.
Bring to a full rolling boil, boil hard for 1 minute, stirring constantly.
Remove from heat.
Using metal spoon skim off foam.
Stir and skim for 5 minutes.
Quickly ladle into 6 hot sterilized 1/2 pint jars. Seal.