Blueberry Rhubarb Pie
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
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
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.
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.