No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (381g) Recipe makes 6 servings
Calories 958
Calories from Fat 3		(0%)
Amount Per Serving		%DV
	Total Fat 0.4g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 3mg		0%
Potassium 236mg		6%
Total Carbohydrate 246.9g		82%
	Dietary Fiber 3.1g	12%
	Sugars 241.0g
Protein 1.1g		2%
detailed view... how is this calculated?

Bluebarb Jam

Recipe #284082 | 40 min | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Cinda Lou
Feb 3, 2008

This recipe came from an old farm journal cookbook that I can't even remember where I got, but the recipe is good, tastes great and is easy to make. Enjoy!

SERVES 6 , 9 half pints (change servings and units)

Ingredients

3 cups finely cut rhubarb
3 cups crushed blueberries (fresh or thawed frozen)
7 cups sugar
1 (3 ounce) packet liquid fruit pectin

Directions

1
Add rhubarb and berries to a large saucepan, add sugar, mix.
2
Bring to a full boil at high heat, boil hard for 1 minute, stirring constantly. Remove from heat, stir in pectin, skim.
3
Pour into hot sterilized jars 1/8" from top. Wipe top of jar clean. Adjust lids, seal.
4
Process in boiling water bath for 5 minutes.
5
Makes about 9 half pints.