Blueberry Rhubarb Jam With Maple Syrup Recipe

Name: Blueberry Rhubarb Jam With Maple Syrup Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 5 jars
Ingredients: 1 1/2 cups sugar; 3 teaspoons Pomona's Universal Pectin; 1 pound rhubarb, diced (about 6 stalks); 2 (6-ounce) packages blueberries; 1/4 cup freshly squeezed lemon juice; 4 teaspoons calcium water (included in the Pomona's Pectin packet); 1/4 teaspoon unsalted butter; 1 cinnamon stick; 1 star anise; 1/2 vanilla bean, split; 1 cup pure maple syrup

Thick, silky, and speckled with tiny chunks of blueberries, this jam has a pronounced maple flavor and is lightly scented with star anise, cinnamon, and vanilla. It would be perfect between layers of French toast, but also try it with buttery scones or cinnamon streusel muffins, or swirl it into oatmeal.

Note: If you can't find Pomona's Universal Pectin (available at many supermarkets) use any low- or no-sugar needed pectin and adjust according to package instructions.

Blueberry Rhubarb Jam With Maple Syrup Recipe

Prep 5 mins

Cook 25 mins

Active 60 mins

Total 30 mins

Makes 5 jars

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1 1/2 cups sugar
3 teaspoons Pomona's Universal pectin
1 pound rhubarb, diced (about 6 stalks)
2 (6-ounce) packages blueberries
1/4 cup freshly squeezed lemon juice
4 teaspoons calcium water (included in the Pomona's Pectin packet)
1/4 teaspoon unsalted butter
1 cinnamon stick
1 star anise
1/2 vanilla bean, split
1 cup pure maple syrup

Whisk the sugar and pectin in a medium bowl and set aside.
Combine rhubarb and 1/4 cup water in a large saucepan. Bring to a boil, then reduce heat, cover, and simmer just until rhubarb breaks down, 10 to 12 minutes. Meanwhile, puree blueberries in a food processor or blender.
Measure 2 cups of stewed rhubarb (reserve any extra rhubarb for another use). Return 2 cups of rhubarb and the pureed blueberries to the saucepan. Add lemon juice, calcium water, butter, cinnamon stick, star anise, and vanilla bean and bring to a boil over medium-high heat. Add maple syrup and sugar-pectin mixture and return fruit mixture to a boil, stirring constantly. Boil hard for one minute.
Remove pot from heat and skim any foam from surface of the jam with a cold metal spoon. Remove and discard star anise, cinnamon stick, and vanilla bean. Ladle jam into hot sterilized jars and process them in a hot water bath for 10 minutes.

This Recipe Appears In

Preserved: Blueberry Rhubarb Jam with Maple Syrup

Nutrition Facts (per serving)
2343	Calories
3g	Fat
599g	Carbs
7g	Protein

Nutrition Facts
Amount per serving
Calories	2343
% Daily Value*
Total Fat 3g	4%
Saturated Fat 1g	5%
Cholesterol 3mg	1%
Sodium 96mg	4%
Total Carbohydrate 599g	218%
Dietary Fiber 18g	65%
Total Sugars 535g
Protein 7g
Vitamin C 78mg	391%
Calcium 765mg	59%
Iron 3mg	16%
Potassium 2337mg	50%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.