Blueberry-Rhubarb Jam

Yield: 

Makes 4-1/2 pints.

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do you have to pay for the

do you have to pay for the recipes they say ,add recipes or something like that.do you sell a cookbook with these recipes.

The recipes are free to print

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Great recipe and doubling the

Great recipe and doubling the pectin after the initial one minute boil jelled up perfectly- Viva

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)

I just made blueberry rhubarb

I just made blueberry rhubarb without pectin and its great. I used a recipe , 8 cups blueberries, 4 cups chopped rhubarb, lemon rind grated, one packed teaspoon 3 tablespoons lemon juice, I used one whole lemon , rind and juice so a bit more. 1 cup water and 4 cups sugar. Cook the fruit ,lemon juice ,rind, water for 10 minutes - bring to a boil and cook ten minutes, next add sugar , boil vigorously for 20 minutes and test for setting. Put a small amount on plate and push it gently with thumb, if it wrinkles its ready. Remove from heat, skim off foam and stir to suspend fruit evenly throughout the jam. Fill sterilized jars and seal. I did a hot water bath for 15 minutes. It's great with appropriate setting. Made 9 half pints.

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?