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).