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Bluebarb Jam

Yields1 Serving

 3 ½ cups fresh or frozen rhubarb
 ½ 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

Put 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.


Ladle into jars and seal.