Blueberry Cherry Jam Recipe

3 1/2 cup prepared fruit (about 1 pint fully; ripe blueberries
1  and 1 1/2 lbs fully ripe sour cherr; ies)
4 cup sugar
1  box sure-jell fruit pectin

Thoroughly crush blueberries, one layer at a time. Stem and pit sour
cherries and finely chop. Combine fruits and measure 3 1/2 cups into 6- to
8-quart saucepot.

Measure sugar and set aside.  Mix fruit pectin into fruit in saucepot.
Place over high heat and stir u ntil mixture comes to a full boil.
Immediately add all sugar and stir.  Bring to a full rolling boil and boil
1 minute, stirring  constantly.  Remove from heat and skim off foam with
metal spoon.  Ladle quickly into hot jars, filling within 1/8 inch of tops
. Wipe jar rims and threads.  Cover with two-piece lids.  Screw bands
tightly.  Invert jars for 5 minutes, then turn upright.  After 1 hour,
check seals.*

*Or follow water bath method recommended by USDA.

Makes 5 (1 cup) jars 

Blueberry-Lemon Jam

4 1/2 cup blueberries; fresh or frozen
7 cup sugar
1 x grated zest of 2 large lemon
3 each 3-oz pouches liquid pectin

Pick over the fresh blueberries to remove any stalks and rinse under cold
water. Drain well and place in a large heavy-bottomed saucepan. (Do not
rinse or thaw the frozen berries.) Crush the berries slightly with a
potato masher or pestle. Stir in the sugar, lemon juice, and zest. Bring to
a boil over medium-high heat, stirring often. When the mixture reaches a
full     boil, cook for 1 minute. Stir in the pectin. Return to a full
boil, then   cook for another minute. Ladle into hot, sterilized jars
leaving 1/4 inch  of headroom. Wipe the rims clean and put the lids on top
of the jars.      Process in a boiling water bath for about 5 minutes.
Remove from the water and cool completely at room temperature. Makes about
6 cups. 

Blueberry-Rhubarb Jam

8 cup blueberries
4 cup rhubarb, chopped in 1 inch  pieces
1 teaspoon lemon rind, grated
2 tablespoon lemon juice
1 cup water
4 cup granulated sugar

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.