2 (10 oz.) packages frozen raspberries, thawed
1 lb. fresh rhubarb, cut in 1 inch pieces (4 cups)
1 (2 1/2 oz.) package powdered fruit pectin
5 c. sugar

In Dutch oven or large kettle, combine fruits. Stir in the pectin. Place over high heat, stirring until mixture reaches a hard boil. Immediately stir in sugar. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat. Using metal spoon, skim off foam; stir and skim for 5 minutes. Quickly ladle into 6 hot scalded 1/2 pint jars; seal.