Blueberry Rhubarb Jam

This delightful Blueberry Rhubarb Jam is all about embracing the delicious marriage of tart rhubarb and sweet blueberries. If you’ve never tried making your own jam, you’re in for a treat! The process is surprisingly simple and incredibly rewarding. Each step fills your kitchen with mouthwatering aromas, turning ordinary ingredients into a vibrant spread you’ll want to slather on everything.

What’s wonderful about this jam is not just the taste—it’s also a fantastic way to preserve the bounty of summer long after the season is over. Picture yourself reaching for a jar in the middle of winter, taking a spoonful, and being transported back to those sunny days! Plus, it’s a perfect gift for friends and family, wrapped up with a little bow or simply handed over with love. So, let’s roll up our sleeves and get started on this journey of flavor. You’ll love every moment spent making this Blueberry Rhubarb Jam!

Why This Recipe Works

This Blueberry Rhubarb Jam is a delightful fusion of flavors that perfectly balances the tartness of rhubarb with the sweetness of blueberries, creating a jam that feels both satisfying and refreshing. Using Pomona’s Pectin allows for a low-sugar recipe that preserves the natural taste of the fruits. Additionally, the quick cooking process ensures that you retain all the vibrant colors and nutrients. Whether you’re spreading it on toast or using it in desserts, this jam shines with freshness and character. You’ll appreciate how a few simple steps lead to such an exquisite result.

Why You’ll Love This Blueberry Rhubarb Jam

You’ll adore this Blueberry Rhubarb Jam for its versatility and ease of preparation! It’s a perfect homemade gift and an excellent way to savor your summer harvest long into the colder months. The unique combination of berries and tart rhubarb brings an unexpected twist to classic jam, making it a delicious accompaniment for breakfast dishes, snacks, or even a sweet treat on desserts. It elevates everyday meals while adding a personal touch to any table setting.

Ingredients

• 4 cups blueberries
• 4 cups chopped rhubarb (about 3 large stalks)
• 1/2 cup water
• 2 tbsp bottled lemon juice
• 3 tsp Pomona’s Pectin
• 1/2 cup cool water (for the calcium powder)
• 3 tsp calcium water (from Pomona’s Pectin box)
• 1.5 cups sugar

Preparing for Canning

Gather Your Supplies

Begin by prepping your water bath canner. Fill it halfway with water and set it on the stove over high heat. Once it reaches a boil, reduce the heat to a simmer to keep the water hot for canning. This is a crucial step, as a hot water bath ensures the jars seal properly.

Clean Your Jars

Ensure to wash and sterilize your jars. You can either fill them with hot water or keep them warm in a clean dishwasher or oven, and set the lids aside in a clean location. Clean jars are essential for preserving the freshness of your jam.

Making the Jam

Rinse and Chop Ingredients

Start by rinsing the blueberries and rhubarb. Remove any leaves and ends from the rhubarb, then chop it into small pieces to ensure even cooking. This helps all the fruits blend nicely together during the cooking process.

Cook Rhubarb and Blueberries

In a heavy-bottomed saucepan, add the chopped rhubarb along with 1/2 cup of water. Heat it on medium, stirring often until the rhubarb softens. Then, incorporate the blueberries into the mix, cooking until everything melds together. If needed, gently mash some blueberries to release their juices. This step helps to develop the rich flavor of your jam.

Prepare Calcium Water

In a small bowl, mix 1/2 tsp of calcium powder from Pomona’s Pectin with 1/2 cup of cool water to create your calcium water. This calcium blend is crucial for achieving that perfect jam consistency.

Combine Ingredients

In a separate bowl, mix 1.5 cups of sugar with 3 tsp of Pomona’s Pectin. Add this mixture into the saucepan along with the 2 tbsp of lemon juice and the prepared calcium water. Stir well and bring to a gentle rolling boil while stirring constantly for about 3 minutes. This step activates the pectin and helps in thickening your jam.

Final Cooking Steps

After stirring, let the mixture rest for 5 more minutes while you continue to stir. Remove any foam that forms on top. This extra resting time enhances the blend of flavors and gives your jam that smooth texture.

Canning the Jam

Fill Jars

With the funnel and ladle, carefully fill the prepared jars with the hot jam, making sure to leave 1/4 inch of headspace. This space allows for expansion during processing, ensuring a nice seal.

Seal Jars

Wipe the rim of each jar with a clean damp rag to remove any sticky residue. Place a clean lid on top, then screw on the ring until it’s fingertip-tight. A secure seal is vital for proper preservation.

Process the Jars

Using canning tongs, place the jars into the boiling water, ensuring they’re submerged by at least an inch. Process for 10 minutes, then remove the canner from heat and let it sit for 5 minutes. This step is crucial for killing any lingering bacteria and ensures your jam stays fresh.

Cool and Store

Remove the jars and place them on towels, letting them cool undisturbed for 12-24 hours. Check the seals by pressing down on the lids; if they don’t pop back, they’re sealed properly. Label and store the sealed jars in a cool, dark place for up to a year, ready for you to enjoy anytime!

Serving Suggestions

Spread this Blueberry Rhubarb Jam on warm biscuits, swirl it into yogurt, or use it as a filling for cakes and pastries. Its sweet-and-sour complexity elevates any dish it’s paired with. Imagine enjoying a hearty breakfast with a generous dollop of this jam—pure bliss!

Tips for Success

• Ensure to use fresh rhubarb and blueberries for the best flavor.
• Check the pectin for freshness, as expired pectin can result in a runnier jam.
• Adjust sugar based on your preference for sweetness, as you might like it sweeter or less sweet based on personal taste.

Variations

• Add spices like cinnamon or ginger for a seasonal twist, bringing warmth that complements the fruit.
• Substitute strawberries for blueberries for a different flavor profile. They create a fun and bright jam as well!
• Experiment with herbs like basil or mint for an aromatic infusion that surprises your palate.

FAQs

Can I use frozen blueberries or rhubarb?
Yes! Frozen fruits can be used but let them thaw and drain excess water before cooking. This will help maintain the right consistency.

How long does homemade jam last?
When sealed and stored properly, it can last up to a year in a cool, dark place. Once opened, keep it in the refrigerator and consume within a few weeks for the best flavor.

Is it necessary to use Pomona’s Pectin?
While not strictly necessary, Pomona’s Pectin helps achieve a firmer jam using less sugar, enhancing the fruit flavors.

Can I reduce the sugar even further?
You can experiment with reducing the sugar, but ensure you balance it with the natural acidity of the fruits.

What should I do if my jam doesn’t thicken?
If the jam is too runny, consider re-cooking with additional pectin or sugar following the original instructions. Sometimes, it just needs a little extra help!

Blueberry Rhubarb Jam is a celebration of flavors and a testament to the joys of home canning. With its vibrant taste and beautiful color, you’ll savor summer all year long. Homemade jams are more than just food; they are memories in a jar. Enjoy the delightful burst of blueberries and the tangy punch of rhubarb with each spoonful!

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