Blueberry Rhubarb Jam Canadian Living Recipe

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

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

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

(218 to 220 degrees), 10 to 15 min, stirring frequently.

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

Fill sterilized jars and seal.

This recipe yields 4 pint jars or possibly 8 half-pint jars.