Ingredients
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6 c. fresh or frozen unsweetened sliced rhubarb
4 c. sugar
2 c. raspberries or 1 (12 oz.) pkg. frozen loose pack raspberries
1 (3 oz.) pkg. raspberry flavored gelatin
Preparation
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In a large kettle or Dutch oven, combine rhubarb and sugar. Let stand 15 to 20 minutes or until sugar is moistened.
Bring to boil, uncovered, for 10 minutes, stirring frequently.
Add raspberries; return to boiling.
Boil hard for 5 to 6 minutes or until thick; stir frequently.
Remove from heat.
Add gelatin; stir until dissolved.
Ladle into half pint jars or freezer container.
Leave a 1/2-inch headspace.
Seal; label.
Store 3 weeks in the refrigerator or 1 year in the freezer.
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