Blended Blueberry Rhubarb Jam

Makes 6 1/2 Pints

Ingredients:
~ 4 cups. Blueberries (2 pds)

~ 4 cups. Chopped Rhubarb (approx. ten stalks)

~ 14 cups. Sugar

~ 170 ml Liquid Pectin

Directions:

1) Blend a cup of blueberries in your blender, add a cup of rhubarb and blend together. Keep doing this until you have blended all your berries and rhubarb. Rhubarb is pretty dry so make sure to keep blending a small amount at a time with the blueberries.

2) Add to large pot and add sugar.  Heat and stir on med-high until sugar dissolves.

3) Bring to boil. Boil five minutes.

4) Add Pectin. Return to a full rolling boil on high. Boil for one minute.

5) Remove from heat. Skim off foam.

6) Pour into jam jars and fill to within one inch from top.

7) Process in bath canner for five minutes.

Recipe by Juanita