Print
Ingredients
Scale
- 4 cups blueberries
- 4 cups chopped rhubarb (about 3 large stalks)
- 1/2 cup water
- 2 tbsp bottled lemon juice
- 3 tsp Pomona's Pectin
- 1/2 cup cool water (for the calcium powder)
- 3 tsp calcium water (from Pomona's Pectin box)
- 1.5 cups sugar
Instructions
- Prep the water bath canner and sterilize jars.
- Rinse and chop blueberries and rhubarb.
- Cook rhubarb with water until softened, then add blueberries.
- Prepare calcium water using calcium powder and cool water.
- Combine sugar and pectin; mix into fruit along with lemon juice and calcium water, bring to a boil.
- Let mixture rest and remove foam, then fill jars with hot jam.
- Seal jars and process in boiling water for 10 minutes.
- Cool jars and check seals before storing.
Notes
Use fresh rhubarb and blueberries for the best flavor.
Check pectin for freshness to avoid a runny jam.
Adjust sugar based on personal preference for sweetness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Condiments
- Method: Canning
- Cuisine: American
Nutrition
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg