2 1/4 c blueberries 2 1/4 cfinely chopped Rhubarb 2 T lemon juice 7 c granulated sugar 2 pk Pectin
Crush berries, then add them to rhubarb, lemon juice and sugar in a large kettle. Bring mixture to a rolling boil for one minute.
Remove from heat, add pectin and stir well.
Ladle jam into sterile jars, seal and process in hot water bath for 15 minutes.