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Recipe Name: Blueberry Jam Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Fruits Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 1

2 Pound(s) Blaeberries
1/2 Pound(s) Rhubarb
2 Pound(s) Preserving sugar
(Blaeberries: AKAs bilberries, whortleberries)Wash, trim and roughly
chop the rhubarb, put it into a pan and cookgently until it starts to
soften. Stir in the sugar and when it hasdissolved add the blaeberries
and bring the jam to the boil. Boil itrapidly for up to 20 minutes to
setting point. Cool slightly then pourinto clean warm jars, cover,
label and store.(Test for setting point: test the jam by placing a
spoonful on a plate,letting it cool and then pushing the surface with
your finger: if itwrinkles the jam is ready)From: Janet Warren, A feast
of Scotland, Lomond Books, 1990, ISBN1-85051-112-8From Gemini's MASSIVE
MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 48
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 9.1mg
Potassium: 653.2mg
Carbohydrates: 10.3g
Fiber: 4.1g
Sugar: 2.5g
Protein: 2g

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