Bluebarb Jam

"This recipe came from an old farm journal cookbook that I can't even remember where I got, but the recipe is good, tastes great and is easy to make. Enjoy!"
 
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Ready In:
40mins
Ingredients:
4
Yields:
9 half pints
Serves:
6
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ingredients

  • 3 cups finely cut rhubarb
  • 3 cups crushed blueberries (fresh or thawed frozen)
  • 7 cups sugar
  • 1 (3 ounce) packet liquid fruit pectin
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directions

  • Add rhubarb and berries to a large saucepan, add sugar, mix.
  • Bring to a full boil at high heat, boil hard for 1 minute, stirring constantly. Remove from heat, stir in pectin, skim.
  • Pour into hot sterilized jars 1/8" from top. Wipe top of jar clean. Adjust lids, seal.
  • Process in boiling water bath for 5 minutes.
  • Makes about 9 half pints.

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RECIPE SUBMITTED BY

<p>I am married, a working woman, daughter, mom, grandma to&nbsp;4 babies, a very blessed person. I like to read, watch old movies, spend time with my family and love to do mini vacations, I like to can and preserve foods, love the Food Network, looking over old cookbooks, trying new recipes. My favorite cookbooks are distributed by local schools, churches, businesses, etc.</p>
 
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