Finely chop the fresh rhubarb.

Crush the fresh blueberries.

Combine the chopped rhubarb and crushed blueberries in a large heavy saucepan.

Add the sugar to the fruit mixture and mix well.

Place the saucepan over high heat.

Bring the mixture to a full boil and boil hard for 1 minute, stirring constantly.

Remove the saucepan from the heat.

Add the pectin (Certo) to the mixture.

Stir the jam and skim off any foam for 6-7 minutes.

Freeze the jam or can it in hot sterile jars.

The recipe makes 8-9 half pints of jam.