• In a large pot or jam pan combine blueberries and sliced rhubarb with the zest and juice of one lemon.

  Cook over medium high for 5-10 minutes until the fruit has softened. Then use a potato masher to gently mash the fruit.

  Add in sugar, then continue to boil the jam over medium high to high heat for an additional 20-25 minutes until it has reached the gelling stage. *See Recipe FAQ above for how to tell if jam is set*. Be sure to stir constantly once the jam has reached a boil to prevent the bottom from scorching.

  Once the jam has thickened you can remove the pan from the heat.

  At this point you can either spoon the jam into jars and place them in the fridge or can them using the instructions below

Water Bath Canning Instructions

• Ladle the jam into mason jars leaving about ¼th to ⅓rd inch of headspace.

  Remove air bubbles and wipe the jar rims.

  Place on new, clean lids and bands and process in a boiling water bath for 10 minutes (adjusting time for altitude).

  Turn off the heat and allow the jars to rest in the warm water for 5 minutes before removing and placing on a towel on the counter (do not place directly on the counter).

  Allow the jars to cool undisturbed for about 24 hours until all the lids have sealed.

  Store sealed jars in a cool dry place for 12-18 months for best quality.

  *Note* If any of the jars do not seal simply store in the refrigerator and consume within 10-14 days.