3 cups rhubarb, chopped 3 cubs apples, peeled and diced 2 cups white sugar 1/2 cup water 1 tablespoon ground cinnamon juice of half a lemon (or 1 package of 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 or lemon juice and boil for 5 minutes.

Cook's Note: To make strawberry-rhubarb jam, replace the apples with three cups of strawberries.