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Blueberry Rhubarb Jam
"Do you have a backyard full of rhubarb and never know what to do with it? This year we made delicious Blueberry Rhubarb Jam without any Certo or pectin. This keeps it very simple. Rhubarb thickens gorgeously when cooked so no need to add anything to make it gel. With both blueberries and rhubarb in abundance in Canada this could be a very Canadian recipe. We actually used frozen rhubarb from last year for this jam. This recipe works great using frozen rhubarb and rhubarb lasts a long time in your freezer."
Yields7 8 oz. jars
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