Rhubarb Blueberry Jam
By: Sheri Wetherell
Published: Friday, December 4, 2009 - 10:56pm

Ingredients




1 3/4 cups rhubarb
1 3/4 cups blueberries
6 1/2 cups sugar
3 ounces liquid pectin

Preparation

1 Cook each fruit separately 2 Put each in blender and blend until smooth 3 Add to pan with sugar 4 Bring to a full rolling boil for one minute 5 Remove from heat add bottle of pectin, mix well and skim off any foam as it cooks 6 Pour into hot jars and seal 7 Process in hot water bath canner for 15 minutes.