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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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:
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.
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