Raspberry Rhubarb Freezer Jam

• 1 1/2 cups crushed raspberries
• 1/2 cup rhubarb, unpeeled finely chopped
• 4 cups granulated sugar
• 1 envelope certo liquid pectin
• 1 tablespoon lemon juice

1. Thoroughly crush raspberries, one layer at a time. We actually sieved raspberries until we had 1 cup without seeds and then crushed enough with seeds to equal 1 1/2 cups. We wanted some seeds, just not a lot.
2. Finely chop unpeeled rhubarb.
3. In large mixing bowl stir together prepared fruit and sugar.
4. Let stand 10 minutes.
5. Add Certo Liquid Pectin and lemon juice. Stir 3 minutes.
6. Put into clean containers filling up to 1/4 inch from rim. Cover with lids. Leave at room temperature 24 hours or till set.
7. Notes" No-cook jam may be stored in the refrigerator for up to 3 weeks or can be kept in the freezer for 6-8 months.
8. Sterilized containers are not required for no-cook jams, they simply need to be washed in hot soapy water and rinsed before use. Plastic freezer containers, or glass jars with tight-fitting lids that are no larger than 2 cups can be used.

crushed raspberries, rhubarb, granulated sugar, lemon juice

Taken from www.food.com/recipe/raspberry-rhubarb-freezer-jam-483966 (may not work)