Easy Apple Rhubarb Jam


3 cups diced rhubarb

3 cups diced peeled apples  2 cups white sugar

1/2 cup water

1 tablespoon ground cinnamon  1 (2 ounce) package dry pectin


In a large saucepan mix together the rhubarb, apples, sugar, water  and cinnamon. Bring to a boil, then cook over medium heat for 20  minutes or until the fruit is soft. Stir in the pectin and boil for 5  minutes.

Ladle into sterile jars, wipe rims with a clean cloth or paper towel,  and seal with new lids. Process in a bath of simmering water for at  least 10 minutes, or as recommended by your local extension if you  are at a high altitude. Store unopened jars in a cool dark place.

Refrigerate jam after opening.

Rain Arora

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