Title: Blueberry-Rhubarb Jam
Categories: Condiment Preserve
Yield: 4 Servings
| 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 |
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 minutes. Stir in sugar; increase heat to high
and boil vigorously until jam reaches setting point. (218 - 220F or 103 -
104C), 10 to 15 minutes, stirring frequently. Remove from heat, skim off
foam and stir for 3 - 5 minutes to suspend fruit evenly throughout jam.
Fill sterilized jars and seal. Makes about 4 pint jars or 8 - half pint
jars. Source: Canadian Living