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.
3 comments:
Mmmmm, sounds so good! I love homemade jams.
Hugs,
Donna
What a great treat!
xoxo
Jane
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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