Rhubarb-Raspberry Jam

We made a "freezer" jam today, with rhubarb and raspberries from my Mom's abundant and very large garden. (We've also discovered what happens when you never waste a new raspberry cane, but keep planting new rows. It's fantastic!) Ernie and I had a lot of fun picking berries this morning- the brambles were taller than the poor girl, but she still managed to get her fill of berries.

I think this might be my favorite "jam" recipe so far this year- it's not mind-blowingly sweet like other recipes and especially other raspberry jam recipes. The berries and rhubarb make a nice combination, too. I froze it in mason jars, topped with a canning ring and 4-ply plastic wrap. I was afraid to put boiling jam into Gladware containers.

This recipe is from the canning section of the 75th Anniversary Edition of the New Better Homes and Gardens cookbook, a much-loved member of my cookbook collection.

Rhubarb-Raspberry Jam
75th Anniversary Edition New Better Homes and Gardens Cookbook

6 cups fresh or frozen unsweetened sliced rhubarb
4 cups sugar
3 cups raspberries or one 12-ounce package frozen lightly sweetened red raspberries
1 3-ounce package raspberry-flavored gelatin (NOT sugar-free)

1. In a large heavy kettle combine rhubarb and sugar. Let stand 15-20 minutes or until sugar is moistened. Bring to boiling. Boil, uncovered, for 10 minutes, stirring often. Add berries; return to boiling. Boil hard 5 to 6 minutes or until thick, stirring often. Remove from heat. Add gelatin and stir until dissolved.
2. Lade into half-pint freezer containers, leaving a 1/2-inch headspace. Seal;label. Let stand at room temperature until set. Store the jam up to 3 weeks in the refrigerator or 1 y ear in the freezer.