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Recipe by: zehoure
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See below ingredients and instructions of the recipe
8 c Blueberries
4 c Rhubarb, chopped in 1 inch
- pieces
1 ts Lemon rind, grated
2 tb Lemon juice
1 c Water
4 c Granulated sugar
In a large heavy saucepan, combine blueberries, rhubarb, lemon rind
and juice and water. Bring to a boil, stirring frequently, reduce
heat and simmer, very gently, for 10 minutes. Stir in sugar; increase
heat to high and boil vigorously until jam reaches setting point.
(218 - 220F or 103 - 104C), 10 to 15 minutes, stirring frequently.
Remove from heat, skim off foam and stir for 3 - 5 minutes to suspend
fruit evenly throughout jam. Fill sterilized jars and seal. Makes
about 4 pint jars or 8 - half pint jars. Source: Canadian Living
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
English celebrity chef also known as The Naked Chef. BBC food television shows.
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