BLUEBERRY-RHUBARB JAM

      Title: BLUEBERRY-RHUBARB JAM
  Categories: Condiments, Jams
       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
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