Thursday, July 4, 2013

Bluebarb Jam

1/2 cup water
5 cups rhubarb, chopped
2 cups blueberries
5 cups sugar
2 (3 oz.) boxes raspberry Jell-o

Cook rhubarb with water on low heat until tender.

Add sugar stir and cook for a few minutes until sugar is dissolved. Add blueberries and boil for 10 minutes. Add Jell-o and stir until dissolved.

Ladle in jars, wipe rim and cap.

Process in water bath canner for 10 minutes.

~ Farmgirl

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