FRESH BLUEBERRY RHUBARB JAM
Steps:
- Place the sugar and cassis in a large (8-by-4-inch) heavy-bottomed saucepan. Add the rhubarb, blueberries, apple, and lemon zest and toss well to coat the fruit with the cassis and sugar. Cover the pot and cook over medium heat for 5 to 10 minutes, until there is a lot of liquid and it comes to a full boil. Lower the heat and cook uncovered at a low boil for 35 to 40 minutes, stirring occasionally, until the fruit has disintegrated and the mixture has thickened. (I test a little by putting some jam in a dish in the freezer to check the consistency when it cools.) If necessary, cook for another 5 minutes. Set aside to cool, then refrigerate.
BLUEBERRY-RHUBARB REFRIGERATOR JAM
I think the best recipes come from good friends...that's where I got this jam recipe. It's a great way to use an abundant supply of rhubarb.
Provided by Taste of Home
Time 30m
Yield 4-1/2 pints.
Number Of Ingredients 7
Steps:
- In a large kettle, cook rhubarb and water over medium-high heat for 3-5 minutes or until rhubarb is tender. Add sugar. Bring to a boil; boil for 2 minutes. Stir in pie filling, blueberries and lemon juice. Return to a boil. Reduce heat; cook and stir for 10 minutes. Remove from heat; stir in gelatin until dissolved. Cool slightly. Pour into refrigerator containers. Cool to room temperature. Cover and refrigerate.
Nutrition Facts : Calories 142 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 36g carbohydrate (34g sugars, Fiber 1g fiber), Protein 1g protein.
BLUEBERRY FREEZER JAM
The freezer jams are so good as they taste like the fresh fruit because they have never been cooked. This is a yummy jam and needs to be tried. To get the best taste you need to use the wild blueberries. Once I used the big cultivated ones in the store because it was winter and I needed to make some. There was hardly any flavor except it was sweet. The wild blueberries are are so tasty. NOTE: Do not reduce the sugar or use a sugar substitute as it will not set correctly.
Provided by Mimi in Maine
Categories Berries
Time 25m
Yield 5 cups
Number Of Ingredients 4
Steps:
- Wash and rinse containers (make sure they are sterile).
- Prepare the berries crushing one cup at a time using a potato masher.
- Measure exact amount of berries and juice and place in a large bowl.
- Measure the exact amount of sugar (no sugar substitutes) and stir into the prepared fruit; mix well and let stand for 10 minutes stirring occasionally.
- While waiting, in a small bowl, stir the Certo fruit pectin into the lemon juice.
- After the 10 minutes has gone by with the berries, stir the pectin mixture into the prepared fruit.
- Stir constantly until sugar is completely dissolved and no longer grainy--about 4 minutes (a few sugar crystals may remain--it's O.K.).
- Pour into prepared containers, leaving a 1/2" space at the top for expansion during the freezing; cover.
- Let stand at room temperature for 24 hours till set.
- You may store in the refrigerator for about 3 weeks or store in the freezer for up to one year; thaw in the refrigerator.
FREEZER RHUBARB JAM
Can add or substitute Mulberrys or Strawberrys. Rhubarb is usually considered to be a vegetable; however, in the United States, a New York court decided in 1947 that since it was used in the United States as a fruit, it was to be counted as a fruit for the purposes of regulations and duties. Very interesting!
Provided by MadCity Dale
Categories Low Protein
Time 20m
Yield 4 pints
Number Of Ingredients 4
Steps:
- Bring water and rhubarb to a boil. Add sugar and return to a rolling boil stirring often.
- Cook for 2 minutes stirring constantly, then add Jello and stir well.
- Pour into freezer containers leaving 1/4 inch headspace.
Nutrition Facts : Calories 583.9, Fat 0.2, SaturatedFat 0.1, Sodium 104.8, Carbohydrate 148.4, Fiber 1.6, Sugar 144, Protein 2.5
BLUEBERRY RHUBARB JAM
Make and share this Blueberry Rhubarb Jam recipe from Food.com.
Provided by dicentra
Categories Berries
Time 40m
Yield 8 half pints
Number Of Ingredients 6
Steps:
- 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 - 220 degrees F), 10 to 15 minutes, stirring
- frequently.
- Remove from heat, skim off foam and stir for 3 to 5 minutes to suspend
- fruit evenly throughout jam.
- Fill prepared jars leaving a 1/4" headspace. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.
Nutrition Facts : Calories 483.5, Fat 0.6, SaturatedFat 0.1, Sodium 4.5, Carbohydrate 124.1, Fiber 4.6, Sugar 115.1, Protein 1.6
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