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Blueberry-rhubarb Jamcondiments, jams 8 cup blueberries 4 cup rhubarb, chopped in 1 inch pieces 1 teaspoon lemon rind, grated 2 tablespoon lemon juice 1 cup water 4 cup granulated sugar In a large heavy saucepan, combine blueberries, rhubarb, lemon rind and juice and water. Bring to a boil, stirring frequently, reduce heat and simmer, very gently, for 10 minutes. Stir in sugar; increase heat to high and boil vigorously until jam reaches setting point. (218 - 220F or 103 - 104C), 10 to 15 minutes, stirring frequently. Remove from heat, skim off foam and stir for 3 - 5 minutes to suspend fruit evenly throughout jam. Fill sterilized jars and seal. Makes about 4 pint jars or 8 - half pint jars. Source: Canadian Living
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