Description Edit

Ingredients Edit

Directions Edit

  1. In a large heavy saucepan, combine blueberries, rhubarb, lemon rind and juice and water.
  2. Bring to a boil, stirring frequently, reduce heat and simmer, very gently, for 10 minutes.
  3. Stir in Sugar; increase heat to high and boil vigorously until jam reaches setting point.
  4. 218 - 220F or 103 - 104C, 10 to 15 minutes, stirring frequently.
  5. Remove from heat, skim off foam and stir for 3 - 5 minutes to suspend fruit evenly throughout jam.
  6. Fill sterilized jars and seal.
  7. Makes about 4 pint jars or 8 - half pint jars.

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