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Monday, March 31, 2014

Blueberry Rhubarb Jam

Blueberry Rhubarb Jam

Are you surprised to see this combination of fruit when it’s almost always the strawberry that’s partnered with rhubarb? I like bending culinary rules, especially when the result is as beguiling as this delectable jam.

Makes about 4 half pints

3 cups fresh or frozen unsweetened blueberries thawed an undrained
3 cups finely chopped fresh or frozen rhubarb , thawed
3 cups SPLENDA Granular
2 tablespoons lemon juice
2 tablespoons cold water
¼ cup boiling water
1 ( 1 ¾ - ounce) package fruit pectin for lower sugar recipes

In a large saucepan, combine blueberries, rhubarb, SPLENDA, lemon juice and cold water. Bring mixture to a boil, stirring often. Lower heat and simmer for 10 minutes, stirring often. In a small bowl, combine boiling water and dry fruit pectin, using a wire whisk to blend well. Stir into blueberry mixture. Bring mixture to a boil again and continue boiling mixture. Bring mixture to a boil again and continue boiling for 1 minute, stirring constantly , Remove from heat and continue stirring often for 1 minutes. Carefully ladle hot mixture into hot sterilized half – pint jars, leaving a ½ inch headspace. Seal and process in a boiling water canner for 10 minutes.

Each 1 tablespoon serving equals

HE: 8 Optional Calories
8 Calories * 0 gm Fat * 0 gm Protein *
2 gm Carbohydrate * 0 gm Sodium * 4 gm Calcium *
0 gm Fiber

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