Rhubarb Raspberry Jam

In a large, heavy-bottomed pot, combine the rhubarb, sugar, raspberries, and lemon juice. (5 minutes)

Allow the mixture to sit for about 5 minutes, letting the sugar begin to dissolve and macerate the fruit.

Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking. (15 minutes)

Continue to cook, stirring constantly, until the jam reaches a setting point. This typically takes around 15 minutes. To test for setting, place a small spoonful of jam on a chilled plate. If it wrinkles when you push it with your finger, it's ready.

Once the jam has reached its setting point, remove it from the heat and stir in the raspberry-flavored gelatin until completely dissolved. (1-2 minutes)

Carefully ladle the hot jam into sterilized jars, leaving 1/4 inch headspace.

Wipe the rims of the jars clean with a damp paper towel.

Place the lids on the jars and screw on the bands until fingertip tight.

Process the jars in a boiling water bath for 10 minutes to ensure a proper seal.

Remove the jars from the water bath and let them cool completely on a wire rack. (2 hours)

As the jars cool, you should hear a popping sound as the lids seal. Check the seals by pressing down on the center of each lid. If the lid doesn't flex, it's sealed properly.

Store the sealed jars of jam in a cool, dark place for up to one year.