Amy's Blueberry Rhubarb Jam
Amy's Blueberry Rhubarb Jam recipe
Yield
60 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.9 | l |
blueberries
|
|
| 946 | ml |
rhubarb
in 1 inch pieces |
*
|
| 5 | ml |
lemon zest
grated |
|
| 3E+1 | ml |
lemon juice
|
|
| 237 | ml |
water
|
|
| 946 | ml |
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.
