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More Rhubarb Recipes


 


CANNING RECIPE:
Rhubarb and Blueberry Jam

3 -cups rhubarb, coarsely chopped
-cup water
2 -cups blueberries, coarsely chopped
1-tbsp lemon juice
1-57g box regular Certo powdered fruit pectin
5 -cups sugar


Place rhubarb and water in a large stainless steel or enamel saucepan
Bring to boil over high heat
Cover, reduce heat and simmer for 5 minutes, stirring frequently
Add blueberries, lemon juice, and pectin; mix well
Bring to boil over high heat, stirring occasionally
Add sugar, return to full boil and boil hard for 1 minute, stirring constantly
Remove from heat
Ladle jam into hot sterilized jars, leaving ” headspace
Seal immediately with 2 piece lids according to manufacturers instructions
Process in boiling water bath for 5 minutes
 
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