*  Exported from  MasterCook  *
 
                               BLUEBERRY JAM
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Fruits                           Breakfast
                 Preserves
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----MAKES 3 LB-----
    2       lb           Blaeberries
      1/2   lb           Rhubarb
    2       lb           Preserving sugar
 
   (Blaeberries: AKAs bilberries, whortleberries)
   
   Wash, trim and roughly chop the rhubarb, put it into a
   pan and cook gently until it starts to soften. Stir in
   the sugar and when it has dissolved add the
   blaeberries and bring the jam to the boil. Boil it
   rapidly for up to 20 minutes to setting point. Cool
   slightly then pour into 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 it wrinkles the jam
   is ready)
   
   From: Janet Warren, A feast of Scotland, Lomond Books,
   1990, ISBN 1-85051-112-8
  
 
 
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