Ingredients:

- 1 cup sliced rhubarb (about 1-2 stalks)
- 2 cups blueberries, fresh or frozen
- Juice of 1 lemon (about 2-3 tbsp)
- 1/4 cup honey
- 3 tablespoons water

Directions:

Prepare Ingredients:
1. In a saucepan, combine the rhubarb, blueberries, lemon juice, honey, and water over high heat.
2. Bring the mixture to a boil, then reduce the heat to low.

Cook Jam:
3. Maintain a gentle boil/simmer for approximately 60-75 minutes, or until the jam has set.
4. Stir the jam occasionally, testing its thickness by seeing if it coats the back of a spoon or moves with your spoon as you stir.

Store Jam:
5. Once the jam has set, remove it from heat and transfer it to an airtight container.
6. Store the jam in the refrigerator for up to a few weeks.
7. To freeze, let the jam cool before transferring to freezer-safe containers. Seal tightly and store for up to 6 months in the freezer. Thaw overnight in the fridge or in a bowl of warm water. Use within 3 months for the best taste.

Serving Size: 2 tablespoons
Calories: 60 per serving