Apple Rhubarb Jam
Modified from Straight from the Farm
3 cups rhubarb, diced
3 cups apples, diced and peeled
2 cups sugar
1/2 cup water
1 tbsp ground cinnamon
1/2 tsp ground nutmeg
1 (2 oz) pkg dry pectin
In a large saucepan, mix the rhubarb, apples, sugar, water and spices. Bring to a boil, then cook over medium heat for 20 minutes or until the fruit is oft. Stir in pectin and boil for 5 minutes.
Ladle into sterile jars, wipe rims with clean cloth and seal with new lids. Process in water bath canner for 10 minutes (unless need to adjust for altitude).
Makes about 3 pints (6 cups).