Title: Blueberry rhubarb jam - canadian living
 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