3 cups rhubarb
3 cups crushed blueberries
7 cups sugar

Combine ingredients in a large wide stainless steel heavy pot. Bring to a full rolling boil for one minute.

Remove from heat. Add 1 bottle Certo pectin (liquid). Stir and remove any foam that rises to the top. Pour into sterilized jelly jars and seal.

Refrigerate or process in a boiling water bath canner for 5 minutes.