Categories: Condiment, Preserve 
      Yield: 4 servings 
  
      8 c  Blueberries                         2 tb Lemon juice 
      4 c  Rhubarb, chopped in 1 inch          1 c  Water 
           - pieces                            4 c  Granulated sugar 
      1 ts Lemon rind, grated              
  
  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. Source: Canadian Living