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Add a photoServings: 1
Ingredients
- 2 lb Blaeberries
- 1/2 lb Rhubarb
- 2 lb Preserving sugar
Directions
- (Blaeberries: AKAs bilberries, whortleberries)
- Wash, trim and roughly chop the rhubarb, put it into a pan and cook gently till it starts to soften. Stir in the sugar and when it has dissolved add in the blaeberries and bring the jam to the boil. Boil it rapidly for up to 20 min to setting point. Cold slightly then pour into clean hot jars, cover, label and store.
- (Test for setting point: test the jam by placing a spoonful on a plate, letting it cold and then pushing the surface with your finger: if it wrinkles the jam is ready)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1077g | |
| Calories 1324 | |
| Calories from Fat 20 | 2% |
| Total Fat 2.25g | 3% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 1361mg | 39% |
| Total Carbs 336.94g | 90% |
| Dietary Fiber 15.8g | 53% |
| Sugars 313.12g | 209% |
| Protein 5.7g | 9% |
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