Raspberry Rhubarb Jam

Ingredients

• 4 cups fresh raspberries, closely packed or 1 pkg (600 g) frozen raspberries
• 4 cups sliced rhubarb, 1/2 inch thick
• 1 pkg (57 g) pectin crystals
• 5 cups granulated sugar

Directions

1. In a nonreactive Dutch oven, combine raspberries and rhubarb. Stir in pectin. Place over high heat, stirring until mixture reaches a hard boil. Immediately stir in sugar.
2. Bring to a full rolling boil; boil hard for 1 minute, stirring constantly. Remove from heat. Stir and skim foam for 5 minutes.
3. Pour into hot sterilized pint jars, leaving 1/4 inch headspace. Wipe jars rims thoroughly. Seal and process in a boiling water bath for 10 minutes.