Rhubarb and Raspberry Jam
- Pour the raspberries, 1 cup at a time, into a large saucepan. Crush each portion thoroughly with a potato masher or mallet. Add the rhubarb and sugar. Mix thoroughly and let stand 3 to 4 hours. Stir.
- Place over high heat and bring to a boil rolling boil, stirring constantly. Continue to stir and boil hard for 1 minute.
- Remove from heat and stir in pectin immediately. Skim and stir for 5 minutes to distribute fruit evenly.
- Ladle into prepared jars leaving a 1/4" headspace. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.