Best Razzy Rhubarb Blueberry Jam Recipes

BLUEBERRY RHUBARB JAM

Steps:

• Prepare a small water bath canning pot and four half pint jars.
• Pour the blueberries into a non-reactive pot (I used a five quart Dutch oven for this batch and it worked nicely). Using a potato masher, work the blueberries until they're mostly crushed. Add the rhubarb. Whisk the pectin into the sugar and add that to the pot as well.
• Place the pan on the stove over high heat and bring the fruit to a boil. Cook, stirring regularly for 18 to 22 minutes, until the fruit starts to thicken into jam.
• Once the jam has thickened satisfyingly and has reduced by at least one-third, it is done.
• Funnel the jam into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
• When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.

FRESH BLUEBERRY RHUBARB JAM

Steps:

• Place the sugar and cassis in a large (8-by-4-inch) heavy-bottomed saucepan. Add the rhubarb, blueberries, apple, and lemon zest and toss well to coat the fruit with the cassis and sugar. Cover the pot and cook over medium heat for 5 to 10 minutes, until there is a lot of liquid and it comes to a full boil. Lower the heat and cook uncovered at a low boil for 35 to 40 minutes, stirring occasionally, until the fruit has disintegrated and the mixture has thickened. (I test a little by putting some jam in a dish in the freezer to check the consistency when it cools.) If necessary, cook for another 5 minutes. Set aside to cool, then refrigerate.

RAZZY RHUBARB JAM

Steps:

• 1. Cook rhubarb in water until tender.
• 2. Add sugar, boil a few minutes, stirring constantly.
• 3. Stir in pie filling. Cook a few minutes longer.
• 4. Remove from heat. Add jello mix and stir until dissolved.
• 5. Pour into jars. Refrigerate or freeze. (If freezing use plastic freezer containers) Makes 5 pints. Enjoy!

EASY SMALL-BATCH BLUEBERRY JAM

Steps:

• Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.

RHUBARB BLUEBERRY JAM

Steps:

• cook each fruit seperately
• put each in blender
• blend til smooth
• measure sepately
• add to pan with sugar
• bring to a full rolling boil
• boil 1 minute
• remove from heat add bottle of pectin
• mix
• skim
• por into hot jars
• seal
• process in hot water bsath 15 minutes.

BLUEBERRY-RHUBARB REFRIGERATOR JAM

Steps:

• In a large kettle, cook rhubarb and water over medium-high heat for 3-5 minutes or until rhubarb is tender. Add sugar. Bring to a boil; boil for 2 minutes. Stir in pie filling, blueberries and lemon juice. Return to a boil. Reduce heat; cook and stir for 10 minutes. Remove from heat; stir in gelatin until dissolved. Cool slightly. Pour into refrigerator containers. Cool to room temperature. Cover and refrigerate.

BLUEBERRY RHUBARB JAM

Steps:

• 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 - 220 degrees F), 10 to 15 minutes, stirring
• frequently.
• Remove from heat, skim off foam and stir for 3 to 5 minutes to suspend
• fruit evenly throughout jam.
• Fill prepared jars leaving a 1/4" headspace. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.