Bluebarb Jam

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!

• Ready In: 40 mins
• Serves: 6
• Yields: 9 half pints

Ingredients

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

Directions

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.