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Blueberry Rhubarb Jam

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  • Yields: 4
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a
  • Star Rating:
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This is just one of over 9,000 recipes we've collected since early 1996. Many of these recipes have been passed down from family member to family member and then shared with friends and then, with Mike Pitzer's Secret Recipes. When it comes to recipes, the real secret is that all of our recipes always have been, and always will be free!

Ingredients:

Directions:

  1. 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.
  2. Stir in sugar; increase heat to high and boil vigorously until jam reaches setting point 10 to 15 minutes, stirring frequently.
  3. Remove from heat, skim off foam and stir for 3 to 5 minutes to suspend fruit evenly throughout jam. Fill sterilized jars and seal.
  4. Servings: 4 pint jars
    Source: Canadian Living
    Source:
    Submitted by: Recipe Group Member
    Date:

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