1/2 c. water
5 c. cut up rhubarb
5 c. sugar
2 c. blueberries
2 (3 oz.) boxes raspberry Jello

Cook rhubarb with water on low heat until tender. Add sugar and cook and stir for a few minutes until sugar is dissolved. Add blueberries and boil for 10 minutes. Add Jello and stir until dissolved. Put in jars and seal.