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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.