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Yield: about 8 half pints.

8 C. blueberries

4 C. rhubarb, chopped in 1 inch pieces

1 t. lemon rind, grated

2 T. lemon juice

1 C. water

4 C. 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), 10 to 15 minutes, stirring frequently. Remove from heat, skim off foam and stir for 3 - 5 minutes to suspend fruit evenly throughout jam. Pour into warm sterilized jars and seal.