4 c. Juneberries, cleaned
4 c. cut up rhubarb
4 c. white sugar

Grind Juneberries and add to sugar and rhubarb. Bring to simmer. Stir and cook until thick. Burns easily. Pour into jars. Seal. I like to add 1 teaspoon cinnamon and 1 tablespoon lemon juice to my jam.