Ruby Rhubarb and Raspberry Jam

Directions

1. 1
   Wash the rhubarb and raspberries.
2. 2
   Cut the rhubarb into small pieces.
3. 3
   Put both fruits together with the lemon juice into a large pan.
4. 4
   Stir over a low heat until juice starts to run from the raspberries.
5. 5
   Allow to simmer for a few minutes being careful not to burn mixture, and then add sugar.
6. 6
   Continue cooking over a low heat, stirring from time to time until the sugar is dissolved and the rhubarb is soft.
7. 7
   Bring to a rolling boil for about 4 minutes, and then test for jellying or use a candy thermometer until it reads 220 degrees (100 C.).
8. 8
   Pour into pint or 1/2 pint hot jars and process for 10 minutes in a boiling water bath.