Bluebarb Jam

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Doesn’t the word “bluebarb” make you smile? Say it out loud. You’re grinning, aren’t you? Your smile will be even bigger if you make this wonderful blueberry rhubarb jam.

Rhubarb is one of those odd fruits that I don’t use much. It’s hard to find here and it looks like some strange, mutant variety of red of celery. By itself, it is too tart to eat, but combined with other fruits, it gives a very pleasant, fresh tartness that cuts through the sweetness of ripe berries. Strawberry-rhubarb is a more common combination, but I had some fresh blueberries from a late week run to the farmer’s market, so I thought, why not??? Blueberries are pretty sweet on their own, which is why I love them paired with lemon. So why not rhubarb?

This jam is sweet and a bit tart, and the rhubarb seems to really bring out a nice flavor to the blueberries. I will definitely do this again! This recipe is from Pomona’s Universal Pectin.

Bluebarb Jam (makes 4 half pints)

  • 2 cups, washed and chopped rhubarb
  • 2 cups fresh, organic or pesticide-free blueberries
  • 1/4 cup bottled lemon juice**
  • 1 cup organic cane sugar or local honey (if you use honey, use 3/4 cup)
  • 2 teaspoons calcium water (comes with the pectin)
  • 2 1/2 teaspoons Pomona’s Universal Pectin
  1. Fill a canning pot with water, insert the rack and add 4 half pint canning jars. Heat over high heat to boiling, then turn off heat and let sit until you are ready.
  2. Add chopped rhubarb to a stock pot with a little water and heat over medium, stirring frequently. Cook until soft.
  3. Add blueberries and cook 1-2 minutes. Mash berries with a potato masher and continue cooking.
  4. Add lemon juice and calcium water and stir.
  5. In a small bowl, combine the sugar and pectin. Slowly stir the sugar into the berry mixture. Bring to a boil. Turn off heat and let berry mixture sit for 5 minutes.
  6. Remove jars from the canning pot (carefully!) and set them on a clean tea towel. Put the jar lids into a bowl and pour some of the hot water over them to cover.
  7. Carefully ladle jam into the hot jars, leaving 1/4″ of headspace. Add lids and bands, just tighten bands to finger tightness.
    Return the filled jars to the canning pot, cover pot, and heat over high to boiling. Boil for 10 minutes. Turn off heat, remove cover And let sit for 5 minutes.
  8. Remove jars from the hot water bath and let sit  undisturbed for 24 hours. Check seals and store in a cool, dry place for up to 1 year.

**You can use fresh lemon juice, but because bottled juice is more consistent in its acid content, the bottled stuff may be more reliable.

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3 responses

    • I can’t wait to see your hand pies! I made a regular pie to post for tomorrow. Hand pies sound better though, especially for our smaller family. Yay, rhubarb!

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