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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Blueberry-Rhubarb Jam

Date Added: December 07, 2009

Ingredients:

8 Cups Blueberries fresh or frozen
4 Cups Rhubarb chopped in 1 inch pieces
1 Teaspoon Lemon grated
2 Tablespoons Lemon Juice depending on the
1 Cup Water Heated To 105F
4 Cups Sugar (5.5 oz)
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Directions:

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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