Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Blueberry | 1 cup (148g) | 84 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- 8 c Blueberries
- 4 c Rhubarb, chopped in 1 inch pieces
- 1 ts Lemon rind, grated
- 2 tb Lemon juice
- 1 c Water
- 4 c Granulated sugar
Directions
In a large heavy saucepan, combine blueberries, rhubarb, lemon rind and juice and water.
Bring to a boil, stirring frequently, reduce heat and simmer, very gently, for 10 minutes.
Stir in sugar; increase heat to high and boil vigorously until jam reaches setting point.
218 - 220F or 103 - 104C, 10 to 15 minutes, stirring frequently.
Remove from heat, skim off foam and stir for 3 - 5 minutes to suspend fruit evenly throughout jam.
Fill sterilized jars and seal.
Makes about 4 pint jars or 8 - half pint jars.
Category:Rhubarb Jam Recipes
Category:Rhubarb Recipes