Raspberry Rhubarb Jam
3 cups whole, fresh or frozen unsweetened raspberries
1 cup chopped rhubarb
2 Tbsp lemon juice
1 (1-3/4-ounce) pkg. powdered pectin, plus 2 Tbsp from another package, same size
8 cups sugar
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 one hot jar at a time, leaving 1/4-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 1,000 to 6,000 feet).
Makes 8 to 9 half-pints.
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