No Pectin Blueberry Rhubarb Jam
 
 
Recipe type: Preserving
Cuisine: Jam
Ingredients
  • 12 cups of rhubarb
  • 6 cups of blueberries
  • 10½ cups of sugar
  • 6 tablespoons of lemon juice
Instructions
  1. Wash and slice the rhubarb into quarter inch pieces.
  2. Place in a large pot.
  3. Add the blueberries, sugar and lemon juice.
  4. Stir well to combine.
  5. Bring the mixture to a boil.
  6. Turn the heat to medium low and simmer until it reaches the desired thickness, stirring often.
  7. Ladle the jam into hot jars.
  8. Clean the rims of the jars with a clean cloth.
  9. Add the snap lids and screw bands just until finger tight.
  10. Place the jars into a hot water canner.
  11. Once it comes to a boil set the timer for 10 minutes.
  12. After 10 minutes use canning tongs to remove the jars.
  13. Leave the jam to cool, undisturbed for 24 hours.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/no-pectin-blueberry-rhubarb-jam/