INGREDIENTS

INSTRUCTIONS

(AKAs Bilberries, Whortleberries, Blueberries, Huckleberries) Wash,
trim and roughly chop the rhubarb, put it into a pan and cook gently
until it starts to soften. Stir in the sugar and when it has  dissolved
add the blaeberries and bring the jam to the boil. Boil it  rapidly for
up to 20 minutes to setting point. Cool slightly then  pour into clean
warm jars, cover, label and store. (Test for setting  point: test the
jam by placing a spoonful on a plate, letting it cool  and then pushing
the surface with your finger: if it wrinkles the jam  is ready)  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“WARNING: Exposure to the Son may prevent burning.”

Nutrition (calculated from recipe ingredients)
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Calories: 48
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 9.1mg
Potassium: 653.2mg
Carbohydrates: 10.3g
Fiber: 4.1g
Sugar: 2.5g
Protein: 2g