Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Blueberry | 1 cup (148g) | 84 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rhubarb | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1.00 L rhubarb (about 700 g)
- 2.00 L blueberries (about 1.4 kg)
- 250.00 mL water
- 1.00 L sugar
Directions
Trim rhubarb; cut in 1 cm pieces.
Combine fruits.
Add water; bring to boil and cook 10 min.
Add sugar, stirring to dissolve.
Bring to boil, stirring frequently.
Boil to jam stage (about 15 min).
When jam stage is reached remove from heat.
Stir and skim 5 min.
Pour into hot sterilized jars.
Cool and seal.
May be stored up to 1 year.
Alternate methods for determining jam stage:
The temperature test - mixture should reach 102C to 104C.
The plate test - use a cold plate from freezer.
Pour a small amount of boiling mixture onto plate.
Return to freezer; wait 1 min, then check for gelling.
If gelling has not occurred return sample to kettle and continue to boil, testing every 2 min.
Note: When using this test, remove kettle from heat.
Makes about 3 L.
Category:Rhubarb Jam Recipes
Category:Rhubarb Recipes