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Bluebarb Jam Recipe

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By By Ellie Topp and Margaret Howard | Mar 24, 2020

Learn how to turn fresh or frozen rhubarb and blueberries into delicious jam that’s perfect for slathering on toast.

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Photo by Getty Images/Luda311
  • Yields 6

    SERVINGS

    Ingredients

  • 3-1/2 cups chopped fresh or frozen rhubarb
  • 1/2 cup water
  • 2-1/4 cups coarsely chopped fresh or frozen blueberries
  • 1 box (1.75 ounces) powdered fruit pectin
  • 1 tablespoon lemon juice
  • 5-1/2 cups sugar

Directions

  • In an extra-large stainless steel or enamel pan, bring rhubarb and water to a boil over high heat. Reduce heat, cover, and simmer for 5 minutes, stirring often.
  • Add blueberries, pectin, and lemon juice, and mix well.
  • Increase heat to high, and bring mixture to a boil, stirring constantly. Add sugar, and return to a full boil. Boil hard for 1 minute, stirring constantly. Remove saucepan from heat.
  • Carefully ladle mixture into hot, sterilized pint or half-pint jars, leaving 1/2 inch headspace. Process jars for 10 minutes.

For more recipes, see Small-Batch Condiments.

 


Ellie Topp is a Professional Home Economist and a Certified Culinary Professional with a master’s degree in food science, and Margaret Howard is a Registered Dietitian, a Professional Home Economist, and a food and nutrition consultant. Both have authored and co-authored many cookbooks. This article is excerpted with per-mission from their book The Complete Book of Small-Batch Preserving: Over 300 Delicious Recipes to Use Year-Round (Firefly Books Ltd.).

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The Complete Book of Small-Batch Preserving

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The Complete Book of Small-Batch Preserving takes the guesswork out of home preserving. Both beginners and pros can make the most of fresh fruits and vegetables when these are readily available and inexpensive. Because these recipes require a minimum of time and fuss, home cooks will enjoy creating the preserves almost as much as everyone else will enjoy tasting them.

Included are both traditional and new recipes. Detailed instructions provide the safest and latest processing methods. Some recipes are suitable for microwaves. A brand-new chapter features freezer preserving as an alternative to the traditional methods.

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