Wash, trim and roughly chop the rhubarb, put it into a
pan and cook gently until it starts to soften. Stir in
the sugar and when it has dissolved add the
blaeberries and bring the jam to the boil. Boil it
rapidly for up to 20 minutes to setting point. Cool
slightly then pour into clean warm jars, cover, label
and store.
(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)
From: Janet Warren, A feast of Scotland, Lomond Books,
1990, ISBN 1-85051-112-8
