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Blueberry rhubarb Jam

Ingredients
  • 8 c blueberries
  • 4 c rhubarb, chopped in 1 inch pieces
  • 1 ts lemon rind, grated
  • 2 tb lemon juice
  • 1 c water
  • 4 c granulated sugar
Instructions

In a large heavy saucepan, combine blueberries, rhubarb, lemon rind and juice and water. Bring to a boil, stirring frequently, reduce heat and simmer, very gently, for 10 minutes. Stir in sugar; increase heat to high and boil vigorously until jam reaches setting point. (218 - 220F or 103 - 104C), 10 to 15 minutes, stirring frequently. Remove from heat, skim off foam and stir for 3 - 5 minutes to suspend fruit evenly throughout jam. Fill sterilized jars and seal. Makes about 4 pint jars or 8 - half pint jars.

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