Recipe by Cinda Lu

This recipe came from an old farm journal cookbook that I can't even remember where I got, but the recipe is good, tastes great and is easy to make. Enjoy!

Ingredients Nutrition

  • 3 cups finely cut rhubarb
  • 3 cups crushed blueberries (fresh or thawed frozen)
  • 7 cups sugar
  • 1 (3 ounce) packet liquid fruit pectin


  1. Add rhubarb and berries to a large saucepan, add sugar, mix.
  2. Bring to a full boil at high heat, boil hard for 1 minute, stirring constantly. Remove from heat, stir in pectin, skim.
  3. Pour into hot sterilized jars 1/8" from top. Wipe top of jar clean. Adjust lids, seal.
  4. Process in boiling water bath for 5 minutes.
  5. Makes about 9 half pints.

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