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Amy's Blueberry Rhubarb Jam

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Amy's Blueberry Rhubarb Jam

Amy's Blueberry Rhubarb Jam recipe

 

Yield

60 servings

Prep

20 min

Cook

20 min

Ready

40 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
8 cups blueberries
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4 cups rhubarb
in 1 inch pieces
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1 teaspoon lemon zest
grated
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2 tablespoons lemon juice
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1 cup water
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4 cups sugar
granulated
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Ingredients

Amount Measure Ingredient Features
1.9 l blueberries
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946 ml rhubarb
in 1 inch pieces
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5 ml lemon zest
grated
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3E+1 ml lemon juice
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237 ml water
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946 ml sugar
granulated
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Directions

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 to 5 minutes to suspend fruit evenly throughout jam.

Fill sterilized jars and seal.

Makes about 4 pint jars or 8 - half pint jars.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 38g (1.3 oz)
Amount per Serving
Calories 9441% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 81g 81%
Dietary Fiber 7g 29%
Sugars g
Protein 4g
Vitamin A 3% Vitamin C 55%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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