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    Blueberry Rhubarb Jam


    Source of Recipe


    Brenda-Lee Olson

    Recipe Introduction


    from Just Fruits

    List of Ingredients




    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

    Recipe



    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 in BWB according to canner instructions.

    Makes about 4 pint jars or 8 - half pint jars.

 

 

 


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