Side Pannel
Blueberry-Rhubarb Jam
Blueberry-Rhubarb Jam
- Recipe Submitted by ADMIN on 09/26/2007
Category: Jams & Preserves, Condiments
Ingredients List
- 8 c Blueberries
- 4 c Rhubarb, chopped in 1 inch
- - pieces
- 1 ts Lemon rind, grated
- 2 tb Lemon juice
- 1 c Water
- 4 c Granulated sugar
Directions
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. Source: Canadian Living
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. Source: Canadian Living
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