Rhubarb Blueberry Jam
Recipe: #16897
January 22, 2015
Categories: Blueberry, 5 Ingredients Or Less, Canning/Preserving, Fat Free Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, more
"An old recipe that doesn't use jello, I'm just guessing on the amount this makes. Yield 4 pints"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (464.4 g)
- Calories 1406.2
- Total Fat - 10.5 g
- Saturated Fat - 5.4 g
- Cholesterol - 0 mg
- Sodium - 8.6 mg
- Total Carbohydrate - 344.4 g
- Dietary Fiber - 6.4 g
- Sugars - 331.4 g
- Protein - 3.5 g
- Calcium - 64.5 mg
- Iron - 1.3 mg
- Vitamin C - 10.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Cook each fruit separately, then add in a blender; blend until smooth.
Step 2
Measure separately. Add to pan with sugar; bring to a full rolling boil, then boil 1 minute. Remove from heat, add bottle of pectin; mix then skim.
Step 3
Pour into hot jars then seal.
Step 4
Process in hot water bath 15 minutes.
Tips
No special items needed.
0 Reviews
You'll Also Love
