Blubarb Jam
Excerpted from Preserving with Pomona’s Pectin by Allison Carroll Duffy (Fair Winds Press, June 2013)Allison says: “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.”
Notes
Tip: Frozen Ease!
You can substitute frozen berries for the fresh, and if you don’t have a lot of time, this is a good option. Simply defrost the berries, and then mash them as the recipe calls for. After defrosting, the berries will be in a lot of juice, but don’t drain them—simply incorporate all of the juice into the mashed berries.
Servings 5 cups
Ingredients
- 1 pound blueberries
- 1 pound trimmed rhubarb stalks
- ½ cup water
- ¼ cup lemon juice bottled
- 2 teaspoons calcium water see step #1
- 1¼ cups sugar
- 2½ teaspoons Pomona’s Pectin mixed with sweetener
Instructions
- Before you begin, prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
- Rinse blueberries, remove stems, and mash in a large bowl. Set aside.
- Rinse rhubarb, slice stalks lengthwise into thin strips, and then dice. Combine diced rhubarb in a saucepan with the ½ cup (of water. Bring to a boil over high heat, reduce heat, and then simmer, covered, for 5 minutes, or until rhubarb is soft, stirring occasionally. Remove from heat and mash rhubarb.
- Measure out 2 cups of the mashed blueberries and 2 cups of the mashed rhubarb (saving any extra for another use), and combine the measured quantities in a saucepan. Add lemon juice and the calcium water, and mix well.
- In a separate bowl, combine sugar and pectin powder. Mix thoroughly and set aside.
- Bring fruit mixture to a full boil over high heat. Slowly add pectin sugar mixture, stirring constantly. Continue to stir vigorously for 1 to 2 minutes to dissolve pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
- Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
- Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
- Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.
Would I be able to substitute the blueberries for Saskatoon berries in this recipe? My aunt recommended Pomona’s pectin when I first started making j a couple years ago, and I’ve never used anything else. I started with rhubarb , strawberry, and raspberry jams, and crab apple jelly and they turn out great everytime. This year I have more fruit from our garden and I’m excited to try some blends for the first time. Thanks so much!
Yes, I think that would be fine. I know some have done this using the regular Blueberry Jam recipe. Happy jamming!
Can I substitute a 1:1 sugar substitute such as allulose with monk fruit?
Can this be made into freezer jam?
It sure can! Simply follow the recipe as written, fill your jars and once they are cooled to room temperature you may place them in the freezer.
Happy jamming!
at what point in the instructions does the lemon juice, calc. water, and fruit portion get added back and mixed with the main batch?
5. Measure out 2 cups of the mashed blueberries and 2 cups of the mashed rhubarb (saving any extra for another use), and combine the measured quantities in a saucepan. Add lemon juice and the calcium water, and mix well.
Can you substitute honey for the sugar?
You sure can!
could i adjust the sugar to just 1 cup?
Absolutely!
Can I substitute blackberries for the blueberries?
Yes, you sure can, that sounds delicious!
Do you have a recipe for mint jelly besides the one for ‘herb jelly” ?
I always made it with JureGel but that is unavailable now.
Hello Jolee,
We sure do! HERE is our Mint Jelly recipe, if you prefer sugar over honey you can use 1 cup of sugar to mix with the pectin. Once your jelly has come together, give it a taste and if you need more sugar, you may add it at this time. Stir to combine and remove from heat.
Happy jamming and welcome to the Pomona’s family!
Really lovely flavour to this. Will be making it again.
can I substitute fresh peaches for blueberries?
You sure can! You may wish to increase the pectin by 1/2 to 1 tsp depending on how juicy your peaches are.
Happy jamming!