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

Directions

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