Ingredients
3 ½ cup rhubarb, coarsely chopped
½ cup water
2 ¼ cup blueberries, coarsely chopped
1 tbsp. lemon juice
57 g regular powdered fruit pectin , or 1 box
5 ½ cup sugar
Preparation
Place rhubarb and water in a large stainless steel or enamel saucepan.
Bring to boil over high heat cover, reduce heat and simmer for 5 minutes, stirring frequently.
Add blueberries, lemon juice, and pectin; mix well.
Bring to boil over high heat, stirring occasionally, add sugar, return to full boil and boil hard for 1 minute, stirring constantly.
Remove from heat.
Ladle jam into hot sterilized jars, leaving 1/4" headspace.
Seal immediately with 2-piece lids according to manufacturer’s instructions.
Process in boiling water bath for 5 minutes.
