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Categories:Viewed: 30 - Published at: 7 years ago
Ingredients
- 3 1/2 c. prepared blueberries (approximately 1 1/2 qt. fresh or frozen)
- 2 c. cut fresh or frozen rhubarb (approximately)
- 7 c. sugar
- 2 pouches Certo fruit pectin
- 2 Tbsp. lemon juice
Method
- Fruit may be left whole, crushed, blended or put through food processor, depending on your choice of consistency for your jam. Put fruit into 6 to 8-quart saucepan; stir in lemon juice.
- Measure sugar; set aside.
- Open Certo pouches and pour into cup.
- Pour sugar into fruit and stir well.
- Bring mixture to full, rolling boil and boil hard 1 minute.
- Remove from heat and at once stir in Certo well.
- Skim off foam, using large metal spoon; fill hot jars, leaving 1/4-inch headspace.
- Wipe rims of jars with damp cloth and cover with hot lids and screw bands.
- Water bath 5 minutes, counting from time water returns to boil.
- Let cool and check seals.
