Blubarb Jam Recipe

Blueberries and rhubarb make a delicious and tangy deep blue jam.


| July 10, 2013


Main Article

Preserving With Pomona’s Pectin 

The combination of blueberries and rhubarb is less common than the typical strawberry-rhubarb pairing, but it really shouldn’t be — this lovely, deep blue jam is a delicious, tangy treat. This recipe was adapted from one by jam-maker Kirsten Jennings, who first tried it at a local restaurant and liked it so much that she figured out how to make it at home herself.

Before You Begin:  

Prepare calcium water.  To do this, combine 1/2 teaspoon calcium powder (in the small packet in your box of Pomona's pectin) with 1/2 cup water in a small, clear jar with a lid. Shake well.  Extra calcium water may be stored in the refrigerator for future use.



Yield: 4 to 5 half-pint (8-ounce, or 236 ml) jars

Ingredients 







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