Bilberry and Rhubarb Jam

 

 

 

1 lb ripe Bilberries

1 lb Rhubarb

3 lbs Sugar

Half a Lemon

4 tbsp Water

1 Bottle Certo

 

 

 

1.         Slice or chop the rhubarb finely.

 

 

2.         Crush the bilberries and add the juice and grated rind of half a lemon.

 

 

3.         Measure the sugar and 2 lbs prepared fruit into large preserving pan.

 

 

4.         Mix well and bring to a full rolling boil over the hottest heat.

 

 

5.         Add small piece of butter or margarine.

 

 

6.         Stir constantly before and whilst boiling.

 

 

7.         Boil hard for 2 minutes.

 

 

8.         Remove from heat and add Certo.

 

 

9.         Skim, pot and cover in the usual way.