This is what I made today. The local grocery store had blueberries on a huge sale so I bought some, and then I had all this rhubarb ready to go in my flower bed.
So, cooked 3 cups rhubarb, chopped for 5 minutes, Added chopped blueberries 2.5 cups, 1 box fruit pectin no sugar required, 1 tbs lemon juice, and about 1 cup or so of Splenda, cooked for a few minutes, then ladled into hot jars. Process in boiling water canner for 5 minutes.