Bluebarb jam from The Complete Book of Small-Batch Preserving, Second Edition: Over 300 Recipes to Use Year-Round by Ellie Topp and Margaret Howard

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • IowanCorn on October 15, 2022

    I used a bit more blueberry than the recipe calls for, so it ended up being more of the blueberry rhubarb sauce than a jam. Still, very tasty with a nice balance of blueberry and rhubarb flavors.

  • radishseed on June 25, 2012

    I have also used this recipe to make Raspbarb Jam, with raspberries instead of blueberries.

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