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Amy's Blueberry Rhubarb Jam

 
1.7k

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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Comments

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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