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Raspberry Rhubarb Jam

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• Servings: Makes five half-pints
• 6 cups fresh or frozen unsweetened sliced rhubarb
• 4 cups sugar
• 2 cups raspberries or one 12-ounce package frozen lightly sweetened red raspberries
• 1 3-ounce package raspberry-flavored gelatin (not sugar free)

1. In a large heavy kettle combine rhubarb and sugar. Let stand 15 to 20 minutes or until sugar is moistened. Bring to boiling. Boil, uncovered, for 10 minutes, stirring often. Add berries; return to boiling. Boil hard 5 to 6 minutes or until thick, stirring often. Remove from heat. Add gelatin and stir until dissolved.

2. Ladel into half-pint freezer containers; leaving a 1/2″ headspace. Seal; label. Let stand at room temperature until set. Store jam up to 3 weeks in the ‘fridge or 1 year in the freezer.