Blueberry Jam

Title:
Blueberry Jam

Yield:
1 Servings

Categories:
Fruits,
Breakfast,
Preserves




Ingredients:




---------------------------------MAKES
3 LB---------------------------------


     2 lb Blaeberries


   1/2 lb Rhubarb


     2 lb Preserving sugar






 (Blaeberries: AKAs bilberries, whortleberries)


 


 Wash, trim and roughly chop the rhubarb, put it into a pan and cook gently


 until it starts to soften. Stir in the sugar and when it has dissolved add


 the blaeberries and bring the jam to the boil. Boil it rapidly for up to 20


 minutes to setting point. Cool slightly then pour into clean warm jars,


 cover, label and store.


 


 (Test for setting point: test the jam by placing a spoonful on a plate,


 letting it cool and then pushing the surface with your finger: if it


 wrinkles the jam is ready)


 


 From: Janet Warren, A feast of Scotland, Lomond Books, 1990, ISBN


 1-85051-112-8


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini