Blueberry Rhubarb Jam

• 3 1/2 c. prepared blueberries (approximately 1 1/2 qt. fresh or frozen)
• 2 c. cut fresh or frozen rhubarb (approximately)
• 7 c. sugar
• 2 pouches Certo fruit pectin
• 2 Tbsp. lemon juice

1. Fruit may be left whole, crushed, blended or put through food processor, depending on your choice of consistency for your jam. Put fruit into 6 to 8-quart saucepan; stir in lemon juice.
2. Measure sugar; set aside.
3. Open Certo pouches and pour into cup.
4. Pour sugar into fruit and stir well.
5. Bring mixture to full, rolling boil and boil hard 1 minute.
6. Remove from heat and at once stir in Certo well.
7. Skim off foam, using large metal spoon; fill hot jars, leaving 1/4-inch headspace.
8. Wipe rims of jars with damp cloth and cover with hot lids and screw bands.
9. Water bath 5 minutes, counting from time water returns to boil.
10. Let cool and check seals.

blueberries, frozen rhubarb, sugar, pouches certo, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=836170 (may not work)