AuthorRetroRuth
Rating

From Farm Journal's Country Cookbook, 1959

Tested Recipe!

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 3 cups finely cut rhubarbor 12 to 16 oz frozen rhubarb
 3 cups crushed blueberries
 7 cups sugar
 6 oz liquid fruit pectin

1

If fresh rhubarb is used, simmer gently until tender. Combine with blueberries in a large saucepan, and sugar; mix.

2

Place over high heat; bring to full, rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat, add pectin. (Or follow the instructions on your liquid pectin, if they are different). Stir and skim. Ladle into hot sterilized glasses. Freeze or can according to the instructions that came with your liquid pectin.
Yield: 9 half-pints

Ingredients

 3 cups finely cut rhubarbor 12 to 16 oz frozen rhubarb
 3 cups crushed blueberries
 7 cups sugar
 6 oz liquid fruit pectin

Directions

1

If fresh rhubarb is used, simmer gently until tender. Combine with blueberries in a large saucepan, and sugar; mix.

2

Place over high heat; bring to full, rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat, add pectin. (Or follow the instructions on your liquid pectin, if they are different). Stir and skim. Ladle into hot sterilized glasses. Freeze or can according to the instructions that came with your liquid pectin.
Yield: 9 half-pints

Bluebarb Jam

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