Return to Content

Blueberry-Rhubarb Jam

by
Blueberry-Rhubarb Jam
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Makes 4-1/2 pints.

If 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


Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Ingredients:

  • 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

Instructions:

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.

Updated Thursday, October 22nd, 2009

Special Winter Sale

Subscribe for 1 year and send your friend a Gift Subscription at no extra cost! That's 2 subscriptions for the price of 1. 

Just $24.00–a 67% saving!

BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111