Oct

Blueberry/Rhubarb Jam

3 cups finely cut rhubarb
3 cups crushed blueberries
7 cups sugar
1 bottle liquid fruit pectin

Combine rhubarb and blueberries in large saucepan, add sugar; mix.

Place over high heat; bring to full boil and boil hard for 1 minute, stirring constantly. Remove from heat, add pectin. Stir and skim for 5 minutes.

Pour into hot sterilized jars; seal. Makes 9 half pints.