2 qts. blueberries, mashed
1 qt. finely cut rhubarb
1 1/2 qts. sugar
1 (3 oz.) pkg. strawberry Jello

Stir fruit and sugar together. Boil for about 15 minutes. Remove from heat and add strawberry Jello, stir thoroughly. Pour into sterilized jars; cover with lids. Let cool and freeze. A tasty jam of good consistency. Yield: 2 quarts.