Huckleberry Rhubarb Jam Food

HUCKLEBERRY RHUBARB JAM

Steps:

• In a large saucepan, combine huckleberries, rhubarb, and sugar and mix
• well. Place over high heat and bring to a full boil.
• Cook for 1 minute, stirring constantly.
• Remove from heat and stir in pectin. Alternately stir and skim for 5 minutes.
• Ladle into hot sterilized jars leaving a 1/4" headspace.
• Process in a boiling water bath for 10 minutes. Adjust time according to altitude.

HONEY CARROT RHUBARB JAM

Steps:

• Place rhubarb in a bowl and pour boiling water over it to cover.
• Let stand 10 minutes, then drain and add the grated carrots, peel, juice,
• honey, salt and nutmeg.
• Mix well.
• Cover and let stand overnight in a cool place. If you use a metal bowl be sure it is stainless steel.
• In the morning bring the mixture to a boil and cook over medium heat,
• stirring often, until rhubarb is transparent and the mixture is thickened.
• Pour into prepared jars leaving a 1/4" headspace.
• Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.

LIBBY'S MULBERRY RHUBARB JAM

Steps:

• Cook mulberries, rhubarb, and sugar together for 15 minutes (I think I would add some water) in a large saucepan.
• Add lemon Jell-O and bring just to a boil.
• Pour into jelly jars and process in a hot water bath until sealed or freeze in freezer containers.

BLUEBERRY RHUBARB JAM

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.