Blueberry Rhubarb Jam

From yahoo group files

• Ready In: 40 mins
• Yields: 8 half pints

Ingredients

• 8  cups blueberries
• 4  cups rhubarb, chopped in 1 inch pieces
• 1  teaspoon lemon rind, grated
• 2  tablespoons lemon juice
• 1  cup water
• 4  cups granulated sugar

Directions

1. In a large heavy saucepan, combine blueberries, rhubarb, lemon rind and
2. juice and water. Bring to a boil, stirring frequently, reduce heat and
3. simmer, very gently, for 10 minutes.
4. Stir in sugar; increase heat to high and boil vigorously until jam reaches setting point. (218 - 220 degrees F), 10 to 15 minutes, stirring
5. frequently.
6. Remove from heat, skim off foam and stir for 3 to 5 minutes to suspend
7. fruit evenly throughout jam.
8. Fill prepared jars leaving a 1/4" headspace. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.