"Kathi Jones" wrote in message
news
I needed a recipe for the rhubarb I got from my neighbour, so I Googled the
group and the net and found several recipes for BlueBarb jam - basically
equal parts blueberry and rhubarb, sugar and pectin. The following recipe
I found on the group. I ended up making up my own recipe using Low Sugar
Certo Pectin, followed the recipe for blueberries, but substitued half the
berries for rhubarb. Really tasty stuff.

...and sorry if this is highlighted in yellow - I copied and pasted from
Google and couldn't figure out how to make it go away!!!!

Kathi

Bluebarb Jam

Recipe By: Farm Journal book, posted to r.f.p. 6/13/00.
Serving Size: 9
Preparation Time: 0:00
Categories: Canning, Preserves, Etc.


Amount Measure Ingredient Preparation Method
3 cups finely cut rhubarb
3 cups crushed blueberries
7 cups sugar
2 pouches Certo brand liquid fruit pectin


Combine rhubarb and blueberries in large saucepan, add sugar, and mix.


Place over high heat; bring to full, rolling boil and boil hard 1 minute,
stirring constantly. Remove from heat, add pectin. Stir and skim for 5
minutes. Ladle into clean, hot jars. Seal and process in a boiling
waterbath for 5 minutes.

Notes: This is an old recipe; current Certo instructions say that
mixture should be boiled for 1 minute after addition of pectin. Recipe
was tested with fresh rhubarb and unsweetened, frozen blueberries.



Thanks Kathi, my blueberries just came in with a vengence.
-ginny