Blubarb Jam Recipe
May 13, 2010
4 cups chopped rhubarb
4 cups fresh or frozen blueberries
¾ cup water
¼ cup dry pectin or one package SureJell
1 Tablespoons Lemon juice
6 – 7 cups sugar
Cook rhubarb, blueberries, and water on medium low heat until cooked and soft, about 15 minutes. Add pectin and lemon juice, bring to a boil on medium high heat. Add sugar, then return to a boil. Boil for 5 minutes, skim off any foam, and pour into hot sterilized jars. Follow with a boiling water bath time of 10 minutes. Makes 9-10 cups.
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May 26, 2010 at 11:25 am
Yummy! can’t wait to try it.
May 25, 2010 at 7:19 pm
[…] This post was mentioned on Twitter by dM Coles Johnson, Costa Farms. Costa Farms said: @jeanannvk Thought you might like this Blubarb (rhubarb &blueberries) Jam Recipe! http://ow.ly/1PFNg […]
May 25, 2010 at 6:05 pm
Wow! This looks fantastic! I hope I get a chance to make it sometime. In the meantime, it was too good to keep to myself so I just Tweeted it to my followers: http://twitter.com/IndieBusiness/status/14708756271
Incidentally, Cheryl, your blog looks fantastic. I continue to enjoy your photos. I want to live in your pictures!
May 17, 2010 at 3:18 am
One of these days I will have to taste rhubarb. I don’t think I have ever seen it around here, but I will look for it. The jam looks great. Surely i can find some in a store!