Blueberry Jam

Directions

1. 1
   Wash, trim and roughly chop the rhubarb, put it into a pan and cook gently until it starts to soften.
2. 2
   Stir in the sugar and when it has dissolved add the blaeberries and bring the jam to the boil.
3. 3
   Boil it rapidly for up to 20 minutes to setting point.
4. 4
   Cool slightly then pour into clean warm jars, cover, label and store.
5. 5
   (Test for setting point: test the jam by placing a spoonful on a plate, letting it cool and then pushing the surface with your finger: if it wrinkles the jam is ready)