Emily+&+rhubarb
Emily+&+rhubarb

Bluebarb Jam

From blog post: Day 216: Leftover Chili, Rhubarb Jelly and Pumpkin Hermits

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August 3, 2008

(adapted from Put a Lid on It!)

  • Makes: Makes about 5 cups.

Ingredients

3 1/2 cups fresh or frozen rhubarb

1/2 cup water

2 cups fresh or frozen blueberries or saskatoon berries

1 Tbsp. lemon or lime juice

1 box pectin crystals or pouch liquid pectin

5 cups sugar

Directions

1Put the rhubarb, water and blueberries in a large pot and bring to a boil over medium-high heat. Simmer for about 5 minutes, stirring often, then add the lemon juice and pectin and return to a boil. Add the sugar and bring to a full rolling boil; boil hard for 1 full minute, stirring constantly. Remove from heat and skim any foam off the surface with a slotted spoon.

2Ladle into jars and seal.

Makes: Makes about 5 cups.
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