Blueberry, Raspberry and Rhubarb Jelly

Ingredients

• 3 cups blueberries
• 2 cups raspberries
• 1 cup chopped rhubarb
• 2 cups water
• 2 cups granulated sugar
• 1 1/2 cups liquid honey
• 1/4 tsp canola oil
• 1 pouch liquid fruit pectin

Directions

1. To prepare juice, combine blueberries, raspberries, rhubarb and water in a nonreactive Dutch oven. Bring mixture to a boil; reduce heat and simmer for 5 minutes.
2. Mash mixture occasionally while cooking. Strain through a jelly bag.
3. Measure 2 cups juice into a Dutch oven. Add sugar and honey, mixing well. Place over high heat and bring mixture to a full rolling boil, stirring constantly. Immediately stir in oil and pectin.
4. Continue to stir over high heat until mixture returns to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim foam, if necessary.
5. Pour into hot sterilized jars, leaving 1/4 inch headspace. Wipe jar rims thoroughly. Seal and process in a boiling water bath for 10 minutes.