Do you really cook down the rhubarb before mixing it with the pectin and
sugar? IMWTK.
I have fresh rhubarb (enough for a batch of jam, I'd expect, though I
haven't picked any due to my resident invalid‹I've been busy running and
fetching), fresh blues (not local, though) for some Bluebarb Jam, and
some frozen raspberries for Raspberry-Rhubarb Jam.

Talk to me.
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller