Blueberry Rhubarb Jam

After buying and growing a lot of rhubarb this summer, I have been trying to come up with recipes to use it.  I decided that the tart and sweet blueberry may pair well with the tart flavors of rhubarb.  This is an unconventional pairing but one that works seasonally as both come into season around the same time. 

Makes 12 half pint jars

Ingredients:

4 cups crushed blueberries
4 cups crushed rhubarb
2 packages powdered pectin
1/2 cup lemon juice
11 cups sugar

Here's how:

Prepare a water bath canner and sterilize jars.

Combine the all the ingredients except the sugar into a large pot.  I use my immersion blender to crush up the ingredients.  A potato masher works well too.

 Bring to a boil over high heat.

Add the sugar and bring back to a rolling boil and boil for one minute.

Skim off the foam.

Ladle into sterilized jars.

Place the jars into the water bath canner and boil for 10 minutes.

Remove from the canner and set aside to cool in a draft free place.

Label and store up to one year.