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Instructions |
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Combine rhubarb and blueberries in large saucepan, add sugar and mix.
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Place over high heat; bring to full, rolling boil and boil hard 1 minute, stirring constantly.
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Remove from heat, add pectin.
Stir and skim for 5 minutes.
Ladle into hot jars.
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Cover at one with thin layer of paraffin. Makes about 9 half-pints.
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Serving
Suggestions |
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Can be made with fresh or frozen, unsweetened blueberries.
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Originally Submitted
8/21/2010
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