“If you or your neighbor has a rhubarb patch, you may be hard pressed to make use of an abundant crop. Don’t overlook its possibilities in preserves. Rhubarb adds a pleasant tartness to this jam, and the blueberries provide color and texture.” —Lanza’s Country Inn, Livingston Manor, New York
For more rhubarb dishes, see our “Best Rhubarb Recipes” page!
In a large sauce pan, crush the blueberries, then add the rhubarb, lemon juice, and sugar. Bring the mixture to a rolling boil for 1 minute. Add the pectin, stir well, and return mixture to a full rolling boil and boil for 1 minute. Ladle the jam into hot, sterile jars. Seal and process in a hot-water bath for 15 minutes.