MAKES ABOUT SEVEN 8-OUNCE JARS

INGREDIENTS

• 4 pounds rhubarb
• 1 quart whole red raspberries
• 4 cups granulated sugar
• 2 pouches (3 ounces each) liquid pectin

INSTRUCTIONS

1. Cut the rhubarb into 1-inch pieces and grind it finely in a food processor, grinder, or blender.
2. Place damp fine-knit cheesecloth in a large bowl and spoon the ground rhubarb into the center of the cheesecloth. Tie the ends of the cheesecloth together and hang it over a large bowl until the dripping stops, or spoon the rhubarb into a damp jelly bag and let it drain. Discard the pulp and measure out 3 cups of rhubarb juice.
3. Thoroughly crush the raspberries and place damp fine-knit cheesecloth in a large bowl. Spoon the crushed raspberries into the center of the cheesecloth. Tie the ends of the cheesecloth together and hang it over a large bowl until the dripping stops, or spoon the raspberries into a damp jelly bag and let it drain. Discard the pulp and seeds. Measure out ¾ cup of raspberry juice.
4. In an 8-quart stainless steel stockpot, combine the rhubarb juice, raspberry juice, and sugar. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly.
5. Stir in the entire contents of both pectin pouches. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly. Remove the pot from the heat and quickly skim off any foam.
6. Immediately ladle the jelly into hot jars, leaving ¼-inch headspace. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
7. Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.