Rhubarb Blueberry Jam Annette Recipes

FRESH BLUEBERRY RHUBARB JAM

Fresh Blueberry Rhubarb Jam image

Provided by Ina Garten

Time 1h45m

Yield 4 cups

Number Of Ingredients 6

Ingredients

2 1/2 cups sugar
3 tablespoons cassis liqueur, such as Mathilde
5 cups (1-inch-diced) fresh rhubarb (about 1 1/2 pounds)
1 1/2 cups fresh blueberries
1/2 Granny Smith apple, peeled, cored, and small-diced
1 tablespoon grated lemon zest (2 lemons)

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.

BLUEBERRY-RHUBARB REFRIGERATOR JAM

Blueberry-Rhubarb Refrigerator Jam image

I think the best recipes come from good friends...that's where I got this jam recipe. It's a great way to use an abundant supply of rhubarb.

Provided by Taste of Home

Time 30m

Yield 4-1/2 pints.

Number Of Ingredients 7

Ingredients

5 cups chopped fresh or frozen rhubarb, thawed
1/2 cup water
5 cups sugar
1 can (21 ounces) blueberry pie filling
2 cups fresh or frozen blueberries
3 tablespoons lemon juice
2 packages (3 ounces each) raspberry gelatin

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.

Nutrition Facts : Calories 142 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 36g carbohydrate (34g sugars, Fiber 1g fiber), Protein 1g protein.

RHUBARB-BLUEBERRY JAM - ANNETTE RECIPE

Rhubarb-Blueberry Jam - Annette Recipe image

Provided by pcander

Number Of Ingredients 5

Ingredients

10 cups rhubard in 1/2" pieces (about 3 lbs 2 oz.)
7 cups sugar
2 cups water
2 cans blueberry pie filling
2 3 oz pkgs raspberry jello or 1 6oz

Steps:

Boil the rhubarb, sugar and water for 5 minutes Add the 2 cans of pie filling Boil again and add the jello Bring to a boil and pour into hot jars - have hot lids

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