Blueberry Rhubarb Jam With Maple Syrup Recipe Recipe

Name: Blueberry Rhubarb Jam With Maple Syrup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Whisk the sugar and pectin in a medium bowl and set aside.
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
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
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.

579

kcal

Calories

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups sugar, 3 teaspoons Pomona's Universal Pectin, 1 pound rhubarb, diced (about 6 stalks), 2 (6-ounce) packages blueberries, and more.

Yes, Blueberry Rhubarb Jam With Maple Syrup Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Blueberry Rhubarb Jam With Maple Syrup Recipe

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