1 c. raspberries, crushed
4 c. rhubarb, diced and scalded
5 c. sugar

Combine raspberries, rhubarb and 2 1/2 cups sugar in saucepan. Bring to a boil and cook for 3 minutes, stirring constantly. Add remaining sugar and boil for 5 minutes. Pour into hot jars; seal. Makes 5 half pints.