6 cups prepared fruit (about 2 lb. rhubarb)
1 1/2 cups water
1 cup seedless raisins
1/2 cup finely chopped almonds
1 tbsp. finely chopped candied preserved ginger
1 tsp. grated lemon rind
1 tsp. grated orange rind
5 cups (2 1/4 lb.) granulated sugar
1 cup (1/2 lb.) firmly packed dark brown sugar
1 (1 3/4 oz.) box powdered fruit pectin

Wash and slice 2 lbs. rhubarb very finely or chop. Measure 6 cups into a very large enamel or stainless saucepan. Add water, raisins, almonds, ginger, lemon and orange rind.

Measure both sugars and set aside. Combine pectin and fruit mixture in saucepan; mix well.

Over high heat, stir until mixture comes to a hard boil. Immediately add all sugar and stir. Bring to a full rolling boil and boil hard one minute, stirring constantly. Remove from heat and skim off foam using a metal spoon. Stir and skim for 5 minutes to cool slightly and prevent fruit from floating.

Ladle quickly into clean 1/2 pint canning jars. Process in a boiling water bath for 15 minutes.

Makes about 10 jars.