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 to 220 degrees), 10 to 15 minutes, stirring frequently.
Remove from heat, skim off foam and stir for 3 to 5 minutes to suspend fruit evenly throughout jam. Fill sterilized jars and seal.
This recipe yields 4 pint jars or 8 half-pint jars.
Yield: 4 pints
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