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    Rhubarb and Blueberry Jam


    Source of Recipe


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    List of Ingredients




    3 ½-cups rhubarb, coarsely chopped
    ½-cup water
    2 ¼-cups blueberries, coarsely chopped
    1-tbsp lemon juice
    1-57g box regular Certo powdered fruit pectin
    5 ½-cups sugar

    Recipe



    Place rhubarb and water in a large stainless steel or enamel saucepan
    Bring to boil over high heat
    Cover, reduce heat and simmer for 5 minutes, stirring frequently
    Add blueberries, lemon juice, and pectin; mix well
    Bring to boil over high heat, stirring occasionally
    Add sugar, return to full boil and boil hard for 1 minute, stirring constantly
    Remove from heat
    Ladle jam into hot sterilized jars, leaving ¼” headspace
    Seal immediately with 2 piece lids according to manufacturers instructions
    Process in boiling water bath for 5 minutes
 

 

 

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