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| Home -> [Condiments, Fruits, Jams & Jellies] -> [Blueberry-rhubarb jam Recipe] |
Blueberry-rhubarb jam
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Condiments, Fruits, Jams & Jellies |
Rating: |
0 |
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Ingredients:
| 8
| cup | Blueberries | | 4
| cup | Rhubarb, chopped in 1 inch | | | - pieces | | 1
| tsp | Lemon rind, grated | | 2
| tbsp | Lemon juice | | 1
| cup | Water | | 4
| cup | Granulated sugar |
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Procedures:
| 1 | In a large heavy saucepan, combine blueberries, rhubarb, lemon rind and juice and water. | | 2 | Bring to a boil, stirring frequently, reduce heat and simmer, very gently, for 10 minutes. | | 3 | Stir in sugar; increase heat to high and boil vigorously until jam reaches setting point. | | 4 | (218 - 220f or 103 - 104c), 10 to 15 minutes, stirring frequently. | | 5 | Remove from heat, skim off foam and stir for 3 - 5 minutes to suspend fruit evenly throughout jam. | | 6 | Fill sterilized jars and seal. | | 7 | Makes about 4 pint jars or 8 - half pint jars. |
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