Don't miss another issue…      Subscribe

Blueberry Jam

 
Dd69a4a06f68b7c912b9 550
42

Blueberry Jam recipe

Yield

36

servings

Prep

10

min

Cook

30

min

Ready

40

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

Ingredients

2 pounds blueberries
*
½ pound rhubarb
2 pounds sugar
preserving

Directions

Wash, trim and roughly chop the rhubarb, put it into a pan and cook gently until it starts to soften.

Stir in the sugar and when it has dissolved add the blaeberries and bring the jam to the boil.

Boil it rapidly for up to 20 minutes to setting point.

Cool slightly then pour into clean warm jars, cover, label and store.

(Test for setting point: test the jam by placing a spoonful on a plate, letting it cool and then pushing the surface with your finger: if it wrinkles the jam is ready)

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 32g (1.1 oz)
Amount per Serving
Calories 35600% of calories from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrate 306g 306%
Dietary Fiber 4g 16%
Sugars g
Protein 4g
Vitamin A 5% Vitamin C 30%
Calcium 20% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2020 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed