Blueberry-rhubarb Jam
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Canadian | Condiments, Jams | 4 | Servings | |
INGREDIENTS
| 8 | c | Blueberries |
| 4 | c | Rhubarb, chopped in 1 inch |
| pieces | ||
| 1 | t | Lemon rind, grated |
| 2 | T | Lemon juice |
| 1 | c | Water |
| 4 | c | Granulated sugar |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1052
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 21.2mg
Potassium: 589.5mg
Carbohydrates: 269.5g
Fiber: 9.2g
Sugar: 242.8g
Protein: 3.3g