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.