A friend of the blog, DeAnn Kautzmann, gave me a lovely jar of blueberry rhubarb jam last year. I enjoyed it on winter popovers and English muffins and toast, with cream cheese or just butter. It could really get in those nooks and crannies and the flavor was not too sweet, the color rich and dark.
This year when the strawberry harvest failed at my local U-Pick place, I asked her for the recipe. I have rhubarb and went to a great blueberry picking place on Saturday near Monticello, Minnesota. Today I made a half dozen jars of the jam. The color is amazing.
The one thing I forgot was to get more canning jar lids when I went to Fleet Farm for pectin! I had exactly six and so, even though I could have made more small jars and had therefore more to give away, I filled two larger jars, one of which I’m sure we’ll have no trouble devouring in the next year. Now to find someone in the family who really, really likes blueberry jam.
Blueberry-Rhubarb Jam
3 cups chopped rhubarb
3 cups crushed fresh blueberries
6 cups sugar
2 tbs lemon juice
1/2 tbs unsalted butter
2 (3 oz) pouches of liquid pectin
Combine rhubarb and blueberries in a large saucepan with lemon juice. Add the sugar and simmer until the fruit breaks down. Add butter and mix it up. Add the pectin and bring to a full, rolling boil over high heat for exactly one minute, stirring constantly.
Remove from heat. Skim foam and fill jars to ¼ inch from top. Process in hot water bath for 10 minutes.
Makes 7 to 8 half pints
I have been making this recipe for a while, and is one of the most requested! One of my favorites, and looks beautiful as a gift!
Just have to try thiswhen blueberries r in season p
Great recipe! I cut sugar to 4-1/2 cups and it was perfect! My family loved it and it’s become their new favorite jam.
Great recipe! It’s become my family’s new favorite jam!