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).