Blueberry Rhubarb Jam - cooking recipe

Ingredients

8 cups blueberries
4 cups rhubarb, chopped in 1 inch pieces
1 teaspoon lemon rind, grated
2 tablespoons lemon juice
1 cup water
4 cups granulated sugar

Preparation

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 - 220 degrees F), 10 to 15 minutes, stirring
frequently.
Remove from heat, skim off foam and stir for 3 to 5 minutes to suspend
fruit evenly throughout jam.
Fill prepared jars leaving a 1/4\" headspace. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.