Fresh blueberry rhubarb jam from Cook Like a Pro: Recipes and Tips for Home Cooks (page 235) by Ina Garten

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Notes about this recipe

  • anya_sf on July 08, 2021

    I had 2 cups blueberries to use up, so added them all, but otherwise made as directed, including the exact pot size, which has been an issue for me in previous jam-making attempts. I am a jam-making amateur (jamateur?) and had a hard time knowing when the jam was done. Simmered for closer to 50 minutes, the consistency was like all-fruit spread. Yield was 5 cups rather than 4. Nice flavor, pleasantly sweet-tart.

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