Blueberry Rhubarb Jam

Rhubarb is not traditionally a fruit used in jam or jelly. Blueberries are a low acid fruit that are used in jam but lemon or lime juice is recommended with the pectin that I used. Rhubarb is acidic and the combination made a tangy balance that jelled nicely.This was a double batch, based on the … Continue reading Blueberry Rhubarb Jam