3 ½ cup rhubarb, coarsely chopped
½ cup water
2 ¼ cup blueberries, coarsely chopped
1 tbsp. lemon juice
57 g regular powdered fruit pectin , or 1 box
5 ½ cup 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 1/4" headspace.
Seal immediately with 2-piece lids according to manufacturer’s instructions.
Process in boiling water bath for 5 minutes.
Sugar: 284g
:
Calcium: 100mg
Calories: 1181kcal
Carbohydrates: 305g
Fat: 1g
Fiber: 5g
Iron: 1mg
Potassium: 372mg
Protein: 2g
Saturated Fat: 1g
Sodium: 38mg
Vitamin A: 154IU
Vitamin C: 18mg
