Page 31 - Sports Energy News, Cornwall, Issue No 151

www.sportsenergynews.com Issue #151 August 2025 31

Roxee’s Home Cooked Recipes

Blueberry Rhubarb
minutes, allowing the rhubarb B lue b er r y R hub arb
to release it’s juices.
Jam
Ja m
2. After 30 minutes, place the pot
over medium heat and bring to a
boil, stirring frequently. Once
boiled, reduce heat to a simmer

and cook for an additional 10
By Roxanne Prevost minutes. Stir in the vanilla and
cinnamon.
Looking for something different
than the traditional strawberry 3. Next sprinkle the fruit pectin
rhubarb jam? Try this sweet and over the mixture while stirring
tart blueberry rhubarb jam. It to ensure it is evenly distributed.

makes two small mason jars. Continue to simmer for another

2 cups fresh blueberries 5 - 10 minutes, or until the
2 cups rhubarb, chopped jam thickens to your desired

2 cups sugar consistency.
1/4 cup lemon juice 4. Pour the hot jam into sterilized
1/2 tsp vanilla extract jars, leaving about 1/4 inch of
1/2 tsp cinnamon head space. Wipe the rims of

1 packet (1.75 oz) fruit pectin the jars clean and seal with lids.
Directions:
1. In a large pot, combine the 5. Allow the jam to cool to room
chopped rhubarb, blueberries, temperature before refrigerating.
sugar and lemon juice. Stir It can also be processed in Photo Submitted
well to combine the ingredients. a water bath for longer shelf

Let the mixture sit for about 30 storage if desired.

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