2 (10 oz.) pkgs. frozen raspberries, thawed
1 lb. rhubarb, cut in 1" pieces (4 c.)
1 (2 1/2 oz.) pkg. 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 hard 1 minute, stirring constantly. Remove from heat. Using metal spoon, skim off foam; stir and skim for 5 minutes. Quickly ladle into 6 (1/2 pint) jars; seal.