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RHUBARB AND SASKATOON JAM

Rhubarb and saskatoons are a classic prairie combination. This tasty jam is great on toast and scones or warmed up and drizzled over waffles.

Yield: Makes 16 cups.

July 02, 2019

RHUBARB AND SASKATOON JAM

Ingredients

  • 1 large navel orange, finely chopped
  • 12 cups diced rhubarb
  • 6 cups sugar
  • 7 1/2 cups saskatoons
  • Juice of 1 lemon

Directions

  1. Combine orange, rhubarb and sugar in a Dutch oven.
  2. Bring to a boil, stirring constantly. Boil, stirring occasionally, until thick.
  3. Add saskatoons and lemon juice. Boil, stirring frequently until thick, about 15 minutes.
  4. Pour into hot sterilized jars, leaving 1/4 inch headspace. Wipe jar rims thoroughly.
  5. Seal and process in a boiling water bath for 10 minutes.
Nutritional analysis per 1 tbsp serving:

62 calories, 0 g fat, 0 g protein, 16.1 g carbohydrate, 0.2 g fibre, 0 mg sodium