Bluebarb Jam

Preparation info
  • Makes about

    9 pints

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Use fresh rhubarb and unsweetened frozen berries to make this


  • 3 c. finely cut rhubarb
  • 3 c. crushed blueberries
  • 7 c


  • Combine rhubarb and blueberries in large saucepan, add sugar; mix.
  • Place over high heat; bring to full, rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, add pectin. Stir and skim for 5 minutes. Ladle into hot sterilized jars. Cover at once with thin layer paraffin.