Categories: Jelly- jam -conserve -compote

Ingredients

• 21 oz. rhubarb, washed and chopped 1/2 inch dice
• 1 1/2 cup sugar
• 1 1/4 cup water
• 2 1/2 Tbsp. powdered pectin for lo-sugar
• 1/2 cup sugar
• 10 1/2 oz. blueberries washed and stemmed
• zest and juice of 2 ripe limes
• 1/4 tsp. butter

Directions

1. In a medium bowl, combine rhubarb and 1 1/2 cup sugar. Cover with plastic wrap and let sit overnight.
2. In a large sauce pot, combine water, pectin and 1/2 cup sugar. Stir in blueberries, reserved rhubarb and its juices, lime zest, lime juice and butter.
3. Bring to a full rolling boil over high heat, stirring constantly, 1 minute. Remove from heat. Skim off any foam.
4. Ladle into hot jars. Adjust lids. Turn upside down onto a clean dish towel. When cool, turn right side up and store up to a year.

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