No-Cook Blueberry-Rhubarb 'Light' Jam

• 2-3/4 cups crushed blueberries Whole Foods 3 For $10.00 thru 02/09
• 1-1/4 cups chopped rhubarb
• 3 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
• 3-1/4 cups sugar
• 1 box Certo Light Pectin Crystals

1. MEASURE prepared fruit and lemon juice into a large bowl.
2. Measure sugar and set aside.
3. COMBINE fruit pectin crystals with 1/4 cup of the measured sugar.
4. Gradually add to fruit, stirring well.
5. LET stand for 30 minutes, stirring occasionally.
6. ADD remaining sugar and continue to stir for 3 minutes until most of the sugar is dissolved.
7. POUR into clean jars or plastic containers.
8. Cover with tight lids and let stand at room temperature until set (may take 24 hours).
9. STORE in freezer.
10. If used within 3 weeks, jam may be stored in refrigerator.

blueberries, rhubarb, lemon juice, sugar, crystals

Taken from www.kraftrecipes.com/recipes/no-cook-blueberry-rhubarb-light-jam-84984.aspx (may not work)