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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
- Combine orange, rhubarb and sugar in a Dutch oven.
- Bring to a boil, stirring constantly. Boil, stirring occasionally, until thick.
- Add saskatoons and lemon juice. Boil, stirring frequently until thick, about 15 minutes.
- Pour into hot sterilized jars, leaving 1/4 inch headspace. Wipe jar rims thoroughly.
- 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