Rhuberryblue Jam

Submitted by: Darlene Hawkins, Kincardine, ON
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Difficulty: Easy
Prep Time: More than 15 Minutes
Total Time: More than 1 hour

3½ cups rhubarb, chopped into 1-inch pieces
½ cup water
1 2/3 cups blueberries (mash 1 cup and leave rest whole)
1 cup raspberries
1 tbsp lemon juice
1 pkg Certo powder
½ tsp butter
5½ cups sugar
Combine rhubarb and water in a pot. Bring to a boil over high heat. Cover, reduce heat and simmer 5 minutes. Stir frequently. Add blueberries and raspberries, lemon juice and Certo. Mix to combine. Add butter to reduce foaming. Return to a boil. Add sugar, stir and return to a full rolling boil. Stir constantly and boil hard for one minute. Remove jam from heat and stir; skim off the foam from the top. Ladle into hot, sterilized jars, leaving a ¼-inch space at the top. Clean rims of jars, seal with lids. Store in a cool, dark place.

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