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.