4 c. blueberries
4 c. rhubarb cut in 1/4 inch pieces
3/4 c. water
1/4 pkg. (1/4 c.) powdered pectin
1 tbsp. fresh lemon juice
5 1/2 c. sugar

Combine blueberries and rhubarb with water in 6 quart kettle. Cover and simmer, stirring occasionally for 15 minutes or until rhubarb breaks down into a sauce and berries are slightly soft. Add pectin and place over high heat and bring to boil, stirring constantly. Add sugar and mix well and bring to full rolling boil. Add lemon juice and boil exactly 4 minutes, stirring constantly. Remove from heat and stir and skim for 5 minutes. Spoon hot mixture into sterilized jars. Yield: 8 (8 oz.) jars.