Categories: Fruits, Breakfast, Preserves 
      Yield: 1 servings 
  
---------------------------------MAKES 3 LB--------------------------------- 
      2 lb Blaeberries 
    1/2 lb Rhubarb 
      2 lb Preserving sugar 
  
  (Blaeberries: AKAs bilberries, whortleberries) 
   
  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 blaeberries 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) 
   
  From: Janet Warren, A feast of Scotland, Lomond Books, 1990, ISBN 
  1-85051-112-8