Raspberry Rhubarb Jam

Modified from website

4 cups raspberries (fresh or frozen)

4 cups rhubarb, diced

1 box pectin (I used the low sugar, pink box)

1 tsp butter

2 tbsp lemon juice

4 ½ cups sugar

Sterilize your jars and get the water bath canner going.

Combine all but sugar in a pot and start it cooking. Heat until it boils, stirring consistently.

I cooked it awhile to make sure the rhubarb broke down, whereas it said to just get it to a boil. Add sugar and bring back to a boil. Boil for 1 minute. Remove from heat. Skim foam is needed (I didn’t).

Pour into sterilized jars. Add lids and boil for 10 minutes (or to your elevation).