Ingredients
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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
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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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