Amy's Blueberry Rhubarb Jam

1. 1

   In a large heavy saucepan, combine blueberries, rhubarb, lemon rind and juice and water.

2. 2

   Bring to a boil, stirring frequently, reduce heat and simmer, very gently, for 10 minutes.

3. 3

   Stir in sugar; increase heat to high and boil vigorously until jam reaches setting point.

4. 4

   (218 - 220F or 103 - 104C), 10 to 15 minutes, stirring frequently.

5. 5

   Remove from heat, skim off foam and stir for 3 to 5 minutes to suspend fruit evenly throughout jam.

6. 6

   Fill sterilized jars and seal.

7. 7

   Makes about 4 pint jars or 8 - half pint jars.

* Per serving · 4 servings · Values may vary.

No additional tips available.