Bluebarb Jam

Since my name is Barb, I really like the name of this recipe. I really love the end product - a combination of blueberries and rhubarb. It is really delicious.
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Ingredients:

  • 3 1/2 cups chopped rhubarb
  • 1/2 cup water
  • 2 1/4 cup chopped blueberries
  • 1 Tbsp. lemon juice
  • 1 box powdered pectin
  • 5 1/2 cups sugar

Directions:

Mix the rhubarb and water in a heavy dutch oven or other large pot. Bring to a boil over high heat. Cover, reduce heat, and simmer for 5 minutes, stirring occasionally.

Add the blueberries, lemon, and pectin and mix well.

Bring to a boil over high heat, stirring constantly. When it has reached a hard boil (cannot be stirred down), add the sugar all at once. Stir until the sugar is dissolved. Return to a hard boil, and boil for 1 minute.

Remove from heat. Ladle into sterilized 1/2 pint jars leaving 1/4 inch head space. Stir to remove bubbles. Wipe rim thoroughly. Put sterilized lid and ring on, turning until just barely tightened.

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Place in canning kettle, and put lid on. When the water returns to a boil, process for 10 minutes.

Remove from kettle and set on clean kitchen towel. Don't disturb for 24 hours. Check for seal.

Source: "Small Batch Preserving" by Ellie Topp and Margaret Howard.

By Free2B from North Royalton, OH

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June 20, 20120 found this helpful

Would really like to know how many jars this makes so I can have all supplies ready.

Reply Was this helpful? Yes
June 21, 20120 found this helpful

I got 3 pints and 4 half pints for the canner, and nearly 1/2 pint for the fridge.

Reply Was this helpful? Yes
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