Saskatoon  & Rhubarb Jam

 

	6	cups saskatoons, crushed
	4	cups rhubarb, chopped
	1/2	cup water
	6	cups white sugar

 

Instructions

1. Crush saskatoons, do not use food processor.

2. In a large heavy saucepan combine diced rhubarb with water and bring to a boil.

3. Simmer (covered) about 5 minutes or until rhubarb is very soft, check so as not to burn.

4. Stir in crushed saskatoons and return to a boil.

5. Add sugar slowly to hot fruit and continue boiling and stirring regularly for 10 minutes uncovered, or until a spoon of jam, quickly cooled, has the desired consistency.

6. Pour into sterilized jars and seal.