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Tuesday, July 5, 2011

Blueberry Rhubarb Jam

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Since I came home from my parent's house with a ton of rhubarb, I decided to make some jam. My first intention was to simply make rhubarb jam, but I wasn't able to find I recipe I liked. Then, I stumbled upon this recipe and thought the combination of sweet blueberries and tart rhubarb would be perfect. I love that this jam does not need to be processed. I don't have the proper equipment to process canning, so it intimidates me a little. I love these recipes where you simply pour the product into a hot sterilized jar, place a lid on and you are done. I just love hearing the pop of the lids sealing themselves!

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To try this jam, I decided to use it to top some pancakes. Jam/jelly on pancakes is one of the family's favorite ways to top pancakes. Let me tell you, this jam did not disappoint. It was nice and sweet, with a slight tart lemon undertone. The rhubarb melted into the jam and you are left with an abundance of plump blueberries. This jam would be great on biscuits, scones, bagels; just about anything, LOL.

Blueberry-Rhubarb Jam
Adapted from the Rhubarb Compendium
printable version

8 c Blueberries
4 c Rhubarb, chopped in 1 inch pieces
1 ts Lemon rind, grated
2 tb Lemon juice
1 c Water
4 c Granulated sugar

In a large heavy saucepan, combine blueberries, rhubarb, lemon rind and juice and water. Bring to a boil, stirring frequently, reduce heat and simmer, very gently, for 10 minutes. Stir in sugar; increase heat to high and boil vigorously until jam reaches setting point. (218 - 220F or 103 - 104C), 10 to 15 minutes, stirring frequently. Remove from heat, skim off foam and stir for 3 - 5 minutes to suspend fruit evenly throughout jam. Fill sterilized jars and seal. Makes about 4 pint jars or 8 - half pint jars.

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20 comments:

Jeanine - The Baking Beauties said...

This looks great, Cindy! I just may have to give that a try. Love the colour. Seems everyone else here ONLY eats strawberry jam, but this would be a great change.

Sanghamitra Bhattacherjee(Mukherjee) said...

It looks so yummy! Love the recipe! Strawberry jam is must for my children. Thanks for sharing:)
Hope to see you on my blog:)

a moderate life said...

Hi Cin, Seriously you are SOOOO lucky that you have access to rhubarb! My parents had some in their garden but they moved to a new house and my mother never thought to put more in. I have to wait for the farmers market or farm stand to have some. Hopefully soon! I love the combo of berries and rhubarb because you don't have to add in as much sugar if you have rhubarb alone! Thanks so much for sharing this lovely yummy recipe with us on the hearth and soul hop! Hugs! Alex

MM said...

Thanks for linking this with Garden Variety Wednesday.

You know, I've never had rhubarb. It isn't something that's grown here.

One day I will be brave enough to can and/or make jams and jellies.

Alea Milham said...

I love making my own jam. I have nevert thought to combine rhubarb with blueberries before, but it sounds delicious! Thanks for sharing your recipe with the Hearth and Soul Hop.

Candace said...

My mother-in-law made "blubarb" jam for the first time last year and shared a jar (but not the recipe!) with me when I moved to NH this past fall. I may or may not have eaten the entire jar by myself. Thank you for sharing the recipe! Rhubarb is not something I grew up with in Louisiana; but, it only took one bite for me to become a fan.

Jesse @ Happy Go Lucky Vegan said...

I could eat this all summer long! And what a great gift for friends - great post!

Melynda said...

Cindy, this sounds like a great combination. Bookmarking, just in case my rhubarb survives!

Cathy said...

Would love to see a version of this sugar-free as my husband is hypo-glycemic...looks amazing!~

Melissa said...

I am fairly new at canning, this being my 2nd year. I really would like to try this recipe. When you say "seal" do you mean put in the boiling water canner? If so, for how long?

Cindy Hunwhatsfordinner said...

Hi Melissa,

Thank you so much for stopping by! This jam doesn't require the hot water bath. Just fill the warm sterilized jars and put the lids on. Then as they cool you'll here the pop, pop, pop which means they're sealing themselves tight.

Melissa said...

Thank you!!! I am a bit nervous! I am just used to using the water bath or the pressure cooker. lol. I think I need to invest in a thermometer. I have a meat one...would that work?

Cindy Hunwhatsfordinner said...

Definitely, that is what I use, LOL. I had a candy thermometer and I never used it, then found it broken in the drawer. I used my digital meat thermometer and it turned out perfectly :o)

Melissa said...

Phew! Awesome! Thank you so much!!! I am going to try it today. :)

Melissa said...

Thank you so much! Awesome! I am going to try it today...pray it works out for me...normally I am a decent cook. lol

Melissa said...

Ok...another question. Doesn't look like you are supposed to crush the blueberries....is that an accurate assumption?

Cindy Hunwhatsfordinner said...

Nope, no crushing. The blueberries will burst and break down while it boils.

Anonymous said...

I just made this... Love it, I may have a new favorite jam! Took forever to get it up to temp, not sure if it was my thermometer, or my stove. Thanks for the recipe!!

WALLYMAMA said...

Made some this afternoon with rhubarb from the garden. Super tasty. I did crush my blueberries and gave it a quick 5 minute bath to make sure the lid glue did its thing.

Note for jam newbies regarding the temperature. Test the gel using the cold plate test (put saucers in freezer, drop a bit of jam on the plate, wait a minute and draw your finger through it - if it doesn't run, it's done). Personally, I can NEVER get my jam to 221 and I always use the plate test, but it works!

Thanks for the recipe.

Anonymous said...

Just made this and added about 6-7 large leaves of fresh mint, as I have an abundance of the mint growing around our house. Lovely added flavour without over powering. Did not use lemon rind. Wonderful change from strawberry- rhubarb jam that is the norm.