How to make it

  • In a medium nonreactive bowl, combine rhubarb, 1/2 cup sugar, salt, honey and Truvia. Cover with plastic wrap and let sit on the counter overnight.
  • In a large saucepan or pot, combine water, pectin and remaining sugar.
  • Stir in blueberries, rhubarb mixture and its juices, lime juice and gold dust.
  • Bring to a full rolling boil over high heat, stirring constantly, 1 minute.
  • Can 10 minutes in a waterbath or refrigerate up to 2 weeks

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