Rhubarb-Raspberry Jam

Directions

1. 1
   In a large kettle or Dutch oven, combine rhubarb and sugar. Let stand 15 to 20 minutes or until sugar is moistened.
2. 2
   Bring to boil, uncovered, for 10 minutes, stirring frequently.
3. 3
   Add raspberries; return to boiling.
4. 4
   Boil hard for 5 to 6 minutes or until thick; stir frequently.
5. 5
   Remove from heat.
6. 6
   Add gelatin; stir until dissolved.
7. 7
   Ladle into half pint jars or freezer container.
8. 8
   Leave a 1/2-inch headspace.
9. 9
   Seal; label.
10. 10
    Store 3 weeks in the refrigerator or 1 year in the freezer.