Recipe - Blueberry-Rhubarb Jam

8 cup Blueberries
4 cup Rhubarb, chopped in 1 inch
pieces
1 teaspoon Lemon rind, grated
2 tablespoon Lemon juice
1 cup Water
4 cup 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini