Raspberry Rhubarb Jam - cooking recipe

Ingredients

8 c. diced fresh rhubarb
6 c. sugar
2 (10 oz.) pkg. frozen raspberries
2 (3 oz.) pkg. raspberry jello

Preparation

Mix rhubarb and sugar in Dutch oven.
Let stand 30 minutes, stirring occasionally, until sugar is dissolved.
Heat to boiling. Reduce heat; simmer, uncovered, 15 minutes, stirring often.
Add berries.
Heat to boiling.
Remove from heat and stir in jello until dissolved.
Pour in hot jars or freezer containers.
Cover and cool.
Refrigerate or freeze.