Amy's Blueberry Rhubarb Jam

• 8 cups blueberries
• 4 cups rhubarb in 1 inch pieces
• 1 teaspoon lemon zest grated
• 2 tablespoons lemon juice
• 1 cup water
• 4 cups sugar granulated

1. In a large heavy saucepan, combine blueberries, rhubarb, lemon rind and juice and water.
2. Bring to a boil, stirring frequently, reduce heat and simmer, very gently, for 10 minutes.
3. Stir in sugar; increase heat to high and boil vigorously until jam reaches setting point.
4. (218 - 220F or 103 - 104C), 10 to 15 minutes, stirring frequently.
5. Remove from heat, skim off foam and stir for 3 to 5 minutes to suspend fruit evenly throughout jam.
6. Fill sterilized jars and seal.
7. Makes about 4 pint jars or 8 - half pint jars.

blueberries, rhubarb, lemon zest, lemon juice, water, sugar

Taken from recipeland.com/recipe/v/amys-blueberry-rhubarb-jam-5543 (may not work)