Blueberry Rhubarb Jam

• 8 cups blueberries
• 4 cups rhubarb (chopped)
• 1 tsp lemon rind (grated)
• 2 tbsp lemon juice
• 1 cup water
• 4 cups 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 gently for 10 minutes. Stir in sugar, increase heat to high and boil vigorously until jam reaches setting point. Stir for 10 to 15 minutes. Remove from heat, skim off foam and stir for further 3 – 5 minutes to suspend fruit evenly throughout jam. Fill sterilized jars and seal. Process in boiling water bath for 10 minutes.