Rhubarb – Blueberry Jam
Strawberry-Rhubarb jam is a classic, but you can – and should – try combining your rhubarb with other fruits as well. In the following, adapted from an inspired recipe presented in Madelaine Bullwinkle’s 1985 Gourmet Preserves Chez Madelaine, rhubarb is paired with blueberries to make an exquisite jam quite unlike anything you’ve ever tasted before. While you could use domestic cultivated blueberries, we think you’ll be much happier of you can track down wild blueberries which have a much stronger flavor that will stand up to the assertiveness of the rhubarb better. If you live outside of the range of wild blueberries, you should be able to find them frozen (often from Maine or Quebec) in your grocery. Also, don’t worry about the lack of pectin in this recipe. If you follow the directions your jam will set beautifully from the pectin present in the fruit. 1 pound fresh blueberries Combine blueberries and rhubarb with water in a non-reactive 1 gallon heavy pot. Cook uncovered over medium-low heat for 20 minutes, stirring regularly. Add in the sugar ½ cup at a time, bringing the fruit mixture back to a simmer before adding in more. When all the sugar has been added, mix in the lemon juice. Raise heat to medium and cook, stirring frequently, for 15 minutes. By the end of the cooking time the fruit mixture should slide off a spoon in a thick sheet. Place into hot, sterilized canning jars, filling to within ½ inch of the rim. Wipe rims clean, place on lids and rings, and process in a boiling water bath for 10 minutes. Make 4½ cups. Archive |
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