Blueberry Rhubarb Jam With Maple Syrup Recipe

1. 1

   Whisk the sugar and pectin in a medium bowl and set aside.

2. 2

   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.

3. 3

   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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.