Blueberry-Rhubarb Jam

Every year our Mom makes some of the best homemade jam.  Strawberry, strawberry-rhubarb, peach, pear and blueberry jam have become staples at her house.  Karrie came across this recipe and thought it should be added to the list.

Blueberry-Rhubarb Jam

2 1/4 cups blueberries

2 1/4 cups finely chopped rhubarb

2 tablespoons lemon juice

7 cups sugar

2 packages fruit pectin

Crush the blueberries, then add them to the rhubarb, lemon juice, and sugar in a large kettle.  Bring the mixture to a rolling boil for 1 minute.  Remove from heat, add pectin, and stir well.  Ladle the jam into sterile jars, seal, and process in a hot-water bath for 15 minutes.  Makes 4 1/2 pints.