Raspberry Rhubarb Jam

“This raspberry rhubarb jam is my favorite jam of all time!” -Kim

Ingredients:

• 4 cups of raspberries
• 4 cups of diced rhubarb
• 1 box of pectin
• 1 teaspoon of butter
• 2 tablespoons of lemon juice
• 4 ½ cups of sugar

1. Prepare your jars and lids according to the canning directions and have them ready to go.
2. Begin heating the water for the water bath in your canner.
3. In a large saucepan, combine the raspberries, rhubarb, butter, lemon juice, and pectin (keep the pectin box for instructions on how long to process your jam jars in the boiling water bath later on). Stir constantly. 
4. Heat until it comes to a rolling boil, then add the sugar.
5. Return the mixture to a bowl for one minute before removing the mixture from the heat source and skimming off any excess foam.
6. Pour the jam mixture into the prepared jars leaving ⅛ inch of headspace.
7. Wipe the edges of the jars and apply the lids for an exact fit. 
8. Process your jars of jam in the boiling water bath for however long the box of pectin you used recommends. (The jars shouldn’t be touching one another.) 
9. Remove the jars from the water bath and place them upright on a towel to cool. Then listen for the sound of the caps sealing.
10. Once the jars have cooled, make sure the jars have sealed by pressing down on the middle of the lid with your finger. If the lid springs back, the jar has not sealed. It will need to be refrigerated and consumed within the week because it won’t last as a canned good. 
11. Enjoy our favorite jam year round on toast, biscuits, scones, or even vanilla ice cream!