Ingredients for Bluebarb Jam
- 4 cups fresh chopped rhubarb
- 4 cups fresh blueberries
- 7 cups sugar
- 1 package (1 1/4 ounce) liquid pectin
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How to Make Bluebarb Jam
- Combine 4 cups blueberries and 4 cups chopped rhubarb in a large, heavy-bottomed saucepan.
- Add 7 cups sugar and mix well, ensuring all the fruit is coated.
- Place the saucepan over high heat. Bring the mixture to a full rolling boil, stirring constantly.
- Boil hard for 1 minute, continuing to stir vigorously.
- Remove from heat and immediately stir in 1 package (1 1/4 ounce) liquid pectin.
- Stir continuously and skim off any foam for 6-7 minutes.
- Ladle the hot jam into hot, sterilized half-pint jars, leaving 1/4 inch headspace.
- Process in a boiling water bath for 10 minutes (adjust according to your altitude – consult a canning guide for precise instructions).
- Remove jars and let cool completely. You'll have 8-9 half-pints of delicious Bluebarb Jam!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
723g
Fat
0g
Carbs
70g
