9 c. cut-up rhubarb (3 lb.)
2 oranges, juice & rind
4 c. raspberries (1 lb.)
5 c. sugar

1. Combine rhubarb, orange juice and rind in a heavy kettle.

2. Slowly heat to boiling. Add raspberries and sugar; stir until sugar dissolves.

3. Cook, stirring and skimming several times until jam tests for set, about 30 minutes. Seal in hot sterilized glasses. Cooking time: approximately 45 minutes. Yield: 7 (8 ounce) glasses.