Monday, July 19, 2010

Blueberry-Rhubarb Jam

Every year our Mom makes some of the best homemade jam.  Strawberry, strawberry-rhubarb, peach, pear and blueberry jam have become staples at her house.  Karrie came across this recipe and thought it should be added to the list.

Blueberry-Rhubarb Jam

2 1/4 cups blueberries
2 1/4 cups finely chopped rhubarb
2 tablespoons lemon juice
7 cups sugar
2 packages fruit pectin

Crush the blueberries, then add them to the rhubarb, lemon juice, and sugar in a large kettle.  Bring the mixture to a rolling boil for 1 minute.  Remove from heat, add pectin, and stir well.  Ladle the jam into sterile jars, seal, and process in a hot-water bath for 15 minutes.  Makes 4 1/2 pints.


Donna said...

Mmmmm, sounds so good! I love homemade jams.


Blondie's Journal said...

What a great treat!


nana_ang_poppaphil said...

Yum!! two of my favourites together in a jam. Blueberries and rhubarb, I can't wait for the berry season to start, we still have a few months to wait, unhappily!!


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