Rhubarb Conserve - cooking recipe

Ingredients

6 cups very fine chopped rhubarb, about 2 pounds
1 cup water
1 tablespoon finely chopped perserved ginger
1 cup raisins
1/2 cup finely chopped almonds
1 teaspoon grated orange rind
1 teaspoon grated lemon rind
5 cups sugar, - 2 . 25lbs
1 cup firmly packed dark brown sugar, . 5lbs
1 3/4 ounces dry pectin, - 1 box

Preparation

Added rhubarb, water, ginger, raisins, almonds, lemon and orange rind to a large pot. Stir. Add pectin to pot and stir. Place pot on high heat and stir until it comes to a hard boil.
Stir in sugars, bring to a full rolling boil for 1 minute. Remove from heat. Skim off foam. Cool 5 minutes to prevent floating fruit. Ladle into sterilized glass jars and process for your altitude.