Ingredients
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6 c. unsweetened rhubarb
4 c. sugar
1 Tbsp. lemon juice
2 c. raspberries
1 (3 oz.) pkg. raspberry gelatin
Preparation
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In large kettle, combine rhubarb, sugar and lemon juice.
Let stand 15 minutes.
Boil.
Boil, uncovered, for 10 minutes, stirring frequently.
Add raspberries.
Boil hard, uncovered, 6 minutes.
Remove from heat.
Add gelatin.
Stir until dissolved. Ladle into sterile half pint jars, leaving a 1/4-inch headspace. Process in boiling water bath for 15 minutes.
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