Canning Recipes




Blueberry-Rhubarb Jam
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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8 cups blueberries
4 cups rhubarb -- in 1" pieces
1 teaspoon grated lemon rind
2 tablespoons lemon juice
1 cup water
4 cups granulated sugar

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 to 220 degrees),
10 to 15 minutes, stirring frequently.

Remove from heat, skim off foam and stir for 3 to 5 minutes to suspend
fruit evenly throughout jam. Fill sterilized jars and seal.

This recipe yields 4 pint jars or 8 half-pint jars.




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