Blueberry Rhubarb Jam - cooking recipe

Ingredients
    3 1/2 c. prepared blueberries (approximately 1 1/2 qt. fresh or frozen)
    2 c. cut fresh or frozen rhubarb (approximately)
    7 c. sugar
    2 pouches Certo fruit pectin
    2 Tbsp. lemon juice
Preparation
    Fruit may be left whole, crushed, blended or put through food processor, depending on your choice of consistency for your jam. Put fruit into 6 to 8-quart saucepan; stir in lemon juice.
    Measure sugar; set aside.
    Open Certo pouches and pour into cup.
    Pour sugar into fruit and stir well.
    Bring mixture to full, rolling boil and boil hard 1 minute.
    Remove from heat and at once stir in Certo well.
    Skim off foam, using large metal spoon; fill hot jars, leaving 1/4-inch headspace.
    Wipe rims of jars with damp cloth and cover with hot lids and screw bands.
    Water bath 5 minutes, counting from time water returns to boil.
    Let cool and check seals.

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