Blue Honeysuckle & Rhubarb Jam
2 1/2 cups blue honeysuckle berries
2 1/2 cups rhubarb (finely chopped)
6 cups sugar
1 teaspoon margarine
1 pouch Liquid Certo
Place fruit, sugar, and margarine in a large pot and bring to a boil. Mash all fruit (a hand blender works fine). Boil hard for 1 minute. Remove from heat and add liquid certo. Allow jam to sit for a 3 to 5 minutes and skim off any foamy residue. Pour into sterilized jars and seal.
Yield 10 – 250 ml jars.