Ingredients
- 8 blueberries
- 800 gr granulated sugar
- 550 gr rhubarb
- 240 ml water
- 30 ml lemon juice
- 2 gr lemon rind
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.
