Blueberry Rhubarb Jam


Rinse and pick over the blueberries. Trim and rinse rhubarb stalks. Cut into 1/2 pieces. Combine fruits in a heavy, non-reactive 4 qt saucepan with water. Cover and bring to a boil. Uncover and simmer for 10 minutes, stirring regularly.

Stir in the lemon juice, then begin adding sugar, 1/2 c at a time, allowing the mixture to return to the simmer before adding more. Continue to cook over medium heat, stirring frequently, 1`5 minutes more. Partially cover pot to prevent splattering. The temperature should reach 212 degrees.

Remove from heat and stir in lemon zest. Fill hot, sterilized jars within 1/4 of the lip. Wipe the rim clean and attach new lids and screw caps on tightly. Invert jars beriefly for a quick vacuum seal, or process in a boiling water bath, submerged by 1, for 10 minutes.

Servings: 6 half-pint jars
Time to Prepare: 1 hr including canning

Submitted By: Betsy
Original Source: Gourmet Preserves

This jam is fabulous. I doubled the recipe and 2 months later I have 1 quarter-pint jar left.

Additional Comments:
Denise - This jam is one of the best I've ever tasted. My kids want to eat it by the spoonful!

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