| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Canadian | Condiment, Preserve | 4 | Servings | |
INGREDIENTS
| 8 | c | Blueberries |
| 4 | c | Rhubarb, chopped in 1 inch pieces |
| 1 | ts | Lemon rind, grated |
| 2 | tb | 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 Posted to Bakery Shoppe Digest147 by Bill <[email protected]> on Jul 06, 1997
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