Blueberry and Rhubarb Jam

==Description==
==Ingredients==
* 1.00 L rhubarb (about 700 g)
* 2.00 L blueberries (about 1.4 kg)
* 250.00 mL water
* 1.00 L Sugar
==Directions==
# Trim rhubarb; cut in 1 cm pieces.
# Combine fruits.
# Add water; bring to boil and cook 10 minutes.
# Add Sugar, stirring to dissolve.
# Bring to boil, stirring frequently.
# Boil to jam stage (about 15 minutes).
# When jam stage is reached remove from heat.
# Stir and skim 5 minutes.
# Pour into hot sterilized jars.
# Cool and seal.
# May be stored up to 1 year.
# Alternate methods for determining jam stage:
# The temperature test - mixture should reach 102­C to 104­C.
# The plate test - use a cold plate from freezer.
# Pour a small amount of boiling mixture onto plate.
# Return to freezer; wait 1 minutes, then check for gelling.
# If gelling has not occurred return sample to kettle and continue to boil, testing every 2 minutes.
# Note: When using this test, remove kettle from heat.
# Makes about 3 L.
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Category:Blueberry Recipes
Category:Rhubarb Recipes
Category:Rhubarb preserves and jam Recipes