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Ingredientes
- 8 c. blueberries
- 4 c. rhubarb in 1" pcs
- 1 tsp grated lemon rind
- 2 Tbsp. lemon juice
- 1 c. water
- 4 c. granulated sugar
Direcciones
- In a large heavy saucepan, combine blueberries, rhubarb, lemon rind and juice and water. Bring to a boil, stirring frequently, reduce heat and simmer, very gently, for 10 min. Stir in sugar; increase heat to high and boil vigorously till jam reaches setting point. (218 to 220 degrees), 10 to 15 min, stirring frequently.
- Remove from heat, skim off foam and stir for 3 to 5 min to suspend fruit proportionately throughout jam. Fill sterilized jars and seal.
- This recipe yields 4 pint jars or possibly 8 half-pint jars.
- Yield: 4 pints
