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| Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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29-06-2007, 12:34 AM
posted to rec.food.preserving
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Bluebarb Jam Recipe for Ginny
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. 
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02-07-2007, 02:14 PM
posted to rec.food.preserving
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Bluebarb Jam Recipe for Ginny
"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
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