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EmailIf you or your neighbor has a rhubarb patch, you may be hard pressed to make use of an abundant crop. Don't overlook its possibilities in preserves. Rhubarb adds a pleasant tartness to this jam, and the blueberries provide color and texture. —Lanza's Country Inn, Livingston Manor, New York
Yield: Makes 4-1/2 pints.
- 2-1/4 cups blueberries
- 2-1/4 cups diced rhubarb
- 2 tablespoons lemon juice
- 7 cups sugar (or less to taste)
- 2 packages (1-3/4 ounces each) Certo fruit pectin
In a large kettle crush the blueberries, then add the rhubarb, lemon juice, and sugar. Bring the mixture to a rolling boil for 1 minute. Remove from heat, add the pectin, and stir well. Ladle the jam into sterile jars, seal, and process in a hot-water bath for 15 minutes.
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Comments
Wow...we have blueberries in
Wow...we have blueberries in the fridge - getting ready to freeze them whole - but we also have a huge patch of rhubarb! Now I can make more jam. And this time will use pectin - tried a very old recipe that was just berries and sugar. It's more ice cream topping than jam :O)
My grandmother used to make
My grandmother used to make strawberry rhubarb jam - would you be able to swap out the blueberries for strawberries on this recipe? And if so, would it be the same amount?
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