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Blueberry-Rhubarb Jam - CL

Blueberry-Rhubarb Jam - CL — una receta comunitaria en Potlikkr.

Ingredientes

• 8.0 cup Blueberries
• 4.0 cup Rhubarb
• 1.0 tsp Lemon Rind
• 2.0 tbsp Lemon Juice

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Preparación (vista previa)

1. 1

   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 minutes. Stir in sugar; increase heat to high and boil vigorously until jam reaches setting point. (218 - 220F or 103 - 104C), 10 to 15 minutes, stirring frequently. Remove from heat, skim off foam and stir for 3 - 5 minutes to suspend fruit evenly throughout jam. Fill sterilized jars and seal. Makes about 4 pint jars or 8 - half pint jars.

2. 2

   Source: Canadian Living Converted by MMCONV vers. 1.00 Posted to deja.com rec.food.preserving by Helen Peagram <af961-at-james.hwcn.org> on 1998/07/27 Contributed to the MasterMix Canning & Preserving Recipe Swap by Lynda, smithv-at-uswest.net