This delicious jam is great on yogurt for breakfast or cream cheese with crackers for an appetizer...and of course, on toast!
Wash and chop rhubarb and apple.
Place in a large stock pot.
Add blueberries and lemon juice.
Bring to a boil. Lower heat to medium.
Cook 15 minutes or until the fruit is soft.
Blend with an immersion blender.
Add sugar and lemon zest. Stir well.
Bring to a boil again.
Cook on low heat, uncovered, 25 to 30 minutes )or longer) until very think and almost set,
Ladle into jars.
Store in refrigerator.