In a large heavy saucepan, combine blueberries, rhubarb, lemon rind and juice and water. Bring to a boil, stirring frequently, reduce heat and simmer, very gently, for 10 minutes. Stir in sugar; increase heat to high and boil vigorously until jam reaches setting point. (218 - 220F or 103 - 104C), 10 to 15 minutes, stirring frequently. Remove from heat, skim off 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. Source: Canadian Living
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|Serving Size: 1 Serving (639g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 13 (2%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 5.5mg||0 %|
|Potassium 364.1mg||10 %|
|Total Carbohydrate 215.6g||63 %|
|Dietary Fiber 10.7g||43 %|
|Sugars, other 204.9g|
|Protein 3.3g||5 %|
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Calories per serving: 837
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