Scottish Blueberry jam

2 lb blueberries (bilberries, whortleberries, blueberries, huckleberries)
1/2 lb rhubarb
2 lb preserving sugar

Wash, trim and roughly chop the rhubarb, put it into a pan and cook
gently until it starts to soften. Stir in the sugar and when it
has dissolved add the blueberries and bring the jam to the boil.
Boil it rapidly for up to 20 minutes to setting point. Cool slightly
then pour into clean warm jars, cover, label and store.

(Test for setting point: test the jam by placing a spoonful on a
plate, letting it cool and then pushing the surface with your
finger: if it wrinkles the jam is ready)

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Preserves