Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Blueberry Rhubarb Jam
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
3 cups fresh or frozen unsweetened blueberries, thawed and undrained
3 cups finely chopped fresh or frozen rhubarb, thawed
3 cups Splenda granular sugar substitute
2 tablespoons lemon juice
2 tablespoons cold water
1/4 cup boiling water
1 package (1.75 ounce size) fruit pectin for lower sugar recipes
directions
In a large saucepan, combine blueberries, rhubarb, sugar substitute, lemon juice, and cold water. Bring mixture to a boil, stirring often. Lower heat and simmer for 10 minutes, stirring often.
In a small bowl, combine boiling water and dry fruit pectin, using a wire whisk to blend well. Stir into blueberry mixture. Bring mixture to a boil again and continue boiling for 1 minute, stirring constantly. Remove from heat and continue stirring often for 1 minute.
Carefully ladle hot mixture into hot sterilized half-pint jars, leaving a 1/2-inch headspace. Seal and process in a boiling-water canner for 10 minutes.
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nutrition data
8 calories, 0 grams fat, 2 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
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