Ingredients

• 3 cups diced rhubarb
• 3 cups diced peeled apples
• 2 cups white sugar
• 0.5 cups water
• 1 tablespoon ground cinnamon
• 1 , 2 ounce

Instructions

1. 1 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.
2. 2 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.

Nutrition per serving