Beet Rhubarb Jam

Directions

1. 1
   In a large bowl, combine the rhubarb with 1 cup of sugar.
2. 2
   Mix well and let sit for about 30 minutes until some juice forms in the bottom of the bowl.
3. 3
   In the meantime, cook the beets with the remaining sugar and water in a medium pot over medium high until tender, about 45 minutes; stir occasionally.
4. 4
   Add rhubarb mixture including juices and stir.
5. 5
   Cook, while stirring, 18 to 20 minutes until rhubarb are very soft.
6. 6
   Process the beets through a potato ricer or large strainer and return to the pot.
7. 7
   Taste for sweetness and add sugar, if needed; cook a few minutes to dissolve any added sugar (the jam's flavor will mellow as it cools).
8. 8
   While jam is still hot, ladle into hot sterilzed canning jars, leaving 1/4 inch head space at the top; remove air pockets by running a long, non-metallic utensil or skewer between the jar and the jam.
9. 9
   Top with new, clean lids, close tightly and let cool to room temperature.
10. 10
    Once cooled, test the seal; if the lid springs up when you press your finger into the center - it is not sealed.
11. 11
    Process any that have not sealed for 15 minutes in a hot water bath, then test the seal again.
12. 12
    NOTE: To sterilize jars, fill a large pot with water and bring to a boil over high heat. Reduce heat until barely bubbling. Immerse three 8 ounce jars and leave there while you are cooking the jam. Place lids and rings in a small saucepan covered with hot water.