Rhubarb Gooseberry Jam

2 cup finely chopped rhubarb

1/2 cup water

2 cup stemmed gooseberries, coarsely chopped

2 tbl strained fresh lemon juice

5 1/2 cup granulated sugar

1 x (3-ounce) pouch liquid fruit pectin

Method :

• Wash 5 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

• Place rhubarb and water in a large, nonaluminum pot. Bring to a boil over high heat, reduce heat, cover and boil gently for 3 minutes.

• Stir gooseberries, lemon juice and sugar into the rhubarb. Return to a full boil over high heat and boil hard for 1 minute, stirring constantly. Remove from heat and stir in pectin.

• Ladle the hot jam into 1 hot jar at a time, leaving a 1/4 inch head space.

• Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes.

• Variation: Add 1/3 cup finely chopped candied ginger when adding the gooseberries, lemon juice and sugar to the rhubarb.