Amy's Blueberry Rhubarb Jam
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Amy's Blueberry Rhubarb Jam recipe
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.
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?
