Rhubarb and Blueberry Jam
- 3 1/2 C. rhubarb, coarsely chopped
- 1/2 C. water
- 2 1/4 C. blueberries, coarsely chopped
- 1 Tbs. lemon juice
- 1 57g box regular powdered fruit pectin
- 5 1/2 C. sugar
Place rhubarb and water in a large stainless steel or enamel saucepan. Bring to boil over high heat cover, reduce heat and simmer for 5 minutes, stirring frequently. Add blueberries, lemon juice, and pectin; mix well. Bring to boil over high heat, stirring occasionally, add sugar, return to full boil and boil hard for 1 minute, stirring constantly. Remove from heat. Ladle jam into hot sterilized jars, leaving 1/4" headspace. Seal immediately with 2-piece lids according to manufacturer’s instructions. Process in boiling water bath for 5 minutes.