Blueberry-Rhubarb Jam

8 c blueberries
4 c rhubarb, chopped in 1 inch pieces
1 ts lemon rind, grated
2 tb lemon juice
1 c water
4 c 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.

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Preserves