Categories: Jelly- jam -conserve -compote
Ingredients
- 21 oz. rhubarb, washed and chopped 1/2 inch dice
- 1 1/2 cup sugar
- 1 1/4 cup water
- 2 1/2 Tbsp. powdered pectin for lo-sugar
- 1/2 cup sugar
- 10 1/2 oz. blueberries washed and stemmed
- zest and juice of 2 ripe limes
- 1/4 tsp. butter
Directions
- In a medium bowl, combine rhubarb and 1 1/2 cup sugar. Cover with plastic wrap and let sit overnight.
- In a large sauce pot, combine water, pectin and 1/2 cup sugar. Stir in blueberries, reserved rhubarb and its juices, lime zest, lime juice and butter.
- Bring to a full rolling boil over high heat, stirring constantly, 1 minute. Remove from heat. Skim off any foam.
- Ladle into hot jars. Adjust lids. Turn upside down onto a clean dish towel. When cool, turn right side up and store up to a year.