** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a large heavy saucepan, combine blueberries, rhubarb, lemon rind and juice and water.
2. Bring to a boil, stirring frequently, reduce heat and simmer, very gently, for 10 minutes.
3. Stir in sugar; increase heat to high and boil vigorously until jam reaches setting point.
4. (218 - 220F or 103 - 104C), 10 to 15 minutes, stirring frequently.
5. Remove from heat, skim off foam and stir for 3 - 5 minutes to suspend fruit evenly throughout jam.
6. Fill sterilized jars and seal. Makes about 4 pint jars or 8 - half pint jars.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Blueberries, Sulfites, Natural Sweeteners, Fructose Malabsorption, Citric Acid allergies.
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