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Amy's Blueberry Rhubarb Jam

 
Amy's Blueberry Rhubarb Jam
369

Amy's Blueberry Rhubarb Jam recipe

Yield

60

servings

Prep

20

min

Cook

20

min

Ready

40

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

Ingredients

8 cups blueberries
4 cups rhubarb
in 1 inch pieces
*
1 teaspoon lemon zest
grated
2 tablespoons lemon juice
1 cup water
4 cups sugar
granulated

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 to 5 minutes to suspend fruit evenly throughout jam.

Fill sterilized jars and seal.

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

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 38g (1.3 oz)
Amount per Serving
Calories 9441% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 81g 81%
Dietary Fiber 7g 29%
Sugars g
Protein 4g
Vitamin A 3% Vitamin C 55%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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