6 c. fresh or frozen (unsweetened) chopped rhubarb
4 c. sugar
1 tbsp. lemon juice
2 c. fresh raspberries or 12 oz. pkg. frozen loose pack raspberries
3 oz. pkg. raspberry gelatin

In large kettle or dutch oven combine rhubarb, sugar and lemon juice. Let stand 15 to 20 minutes or till sugar is moistened. Bring to a boil. Boil, uncovered, for 10 minutes, stirring often.

Add raspberries; return to boiling. Boil hard for 5 to 6 minutes or until thick, stirring often. Remove from heat. Add gelatin; stir until dissolved.

Ladle into hot, clean half-pint jars, leaving 1/4 inch head space. Wipe jar rims; adjust lids. Process in boiling water bath for 15 minutes. (Start timing when water boils.)

Makes 5 to 6 half pints.