Instructions: 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 (at 1,000 to 3,000 feet, process for 15 minutes; 3,000 to 6,000 feet, for 20 minutes; above 6,000 feet, for 25 minutes).

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

Topp and Margaret Howard

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