Farm Journal's Country Cookbook, 1959 BLUEBARB JAM 3 cups finely chopped rhubarb or 16oz package of...

Farm Journal's Country Cookbook, 1959
BLUEBARB JAM
3 cups finely chopped rhubarb or 16oz package of frozen rhubarb, thawed
3 cups crushed blueberries
7 cups sugar
1 (6oz) bottle of liquid fruit pectin
If using fresh rhubarb simmer in saucepan till tender. Combine rhubarb, blueberries, and sugar into a large pot. Mix. Over a high heat bring to a full rolling boil, boil hard one minute, stirring constantly. remove from heat and mix in pectin. Stir and skim for 5 minutes. Ladle into hot sterilized jars. Seal with lids. Makes about 9 pints.
**follow steps for contemporary canning instructions to make jars shelf stable. https://www.ballmasonjars.com/canning-preserving-guides.html