Bluebarb Jam Farm Journal Freezing and Cooking cookbook

3 c rhubarb finely chopped
3 c blueberries crushed
7 c sugar
1 bottle liquid fruit pectin

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

Place over high heat; bring to full, rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, add pectin. Stir and skim for 5 minutes. Ladle into hot jars. cover at once with thin layer of paraffin. Makes about 9 half pints.

This recipe was tested with frest rhubarb and unsweetened, frozen blueberries.
Very good.

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