Bluebarb Jam

Preserving Made Easy – Small Batches and Simple Techniques Makes 6 cups

• Ready In: 40 mins
• Yields: 6 cups

Ingredients

• 3 1⁄2 cups rhubarb
• 1⁄2 cup water
• 2 1⁄4 cups blueberries
• 1  tablespoon lemon juice
• 1 (1 ounce) box  powdered fruit pectin
• 5 1⁄2 cups sugar

Directions

1. Place rhubarb and water in large saucepan. Bring to a boil over high heat, cover, reduce heat, and simmer for 5 minutes, stirring often.
2. Add blueberries, lemon juice and pectin. Mix well. Bring to a boil, stirring constantly.
3. Add sugar, return to a hard boil for 1 minute, stirring constantly. Remove from heat and ladle into hot jars.
4. Process for 10 minutes in water bath.