Bluebarb Jam

3 1/2 cups chopped fresh or frozen rhubarb

1/2 cup water

2 1/4 cups coarsely chopped fresh or frozen blueberries

1 Tablespoon lemon juice

1 box powdered fruit pectin

5 1/2 cups sugar

1. Place rhubarb and water in a very large stainless steel or enamel saucepan. Bring to a boil over high heat, cover, reduce heat and simmer for 5 minutes, stirring often.

2. Add blueberries, lemon juice and pectin; mix well. Bring to a boil over high heat, stirring constantly. Add sugar, return to full boil and boil hard for 1 minute, stirring constantly. Remove from heat, ladle into sterile jars leaving 1/4" headspace. Wipe rims and adjust lids, process 10 minutes in a boiling water bath canner.

Yield: 6 cups