3 c. rhubarb, finely cut
3 c. blueberries, crushed
7 c. sugar
1 bottle Certo (liquid pectin)

Combine rhubarb and blueberries in a large saucepan. Add the sugar and mix. Place over high heat, bring to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from the heat and add pectin. Stir and skim for 5 minutes. Put into hot jars and seal. Makes about 9 half pints.