Submitted by The Editors on May 9, 2017 - 2:31pm. Dec 18, 2020 - Explore Cindy Atteberry's board "blueberry & rhubarb" on Pinterest. https://noshingwiththenolands.com/strawberry-rhubarb-jam/. Custom programming and server maintenance by. In a large saucepan or pot, combine water, pectin, and 1/2 cup sugar. Blueberry rhubarb jam is a less common combination, but is no less delicious than the more familiar strawberry version. BONUS: You’ll also receive our Almanac Companion newsletter! Prepare boiling water canner and heat jars in simmering water until ready to use. Remove jam from heat and skim off any foam. See more ideas about dessert recipes, rhubarb, food. Place the sugar and cassis in a large (8-by-4-inch) heavy-bottomed saucepan. I realized my previous comment was incorrect. Stir in dry gelatin mix until dissolved. Allow jars of jams to cool down without moving. In a large sauce pan, crush the blueberries using a potato masher, then add the rhubarb, water, lemon juice, and sugar. Process for 10 minutes. Stir in sugar; increase heat to high and boil vigorously until jam reaches setting point. Submitted by Rhonda J Hala on August 23, 2020 - 7:04pm. Your smile will be even bigger if you make this wonderful blueberry rhubarb jam. Blueberry Rhubarb Jam is easy to make and you can omit the pectin. Roll one disc of dough In a large heavy saucepan, combine blueberries, rhubarb, lemon rind and juice and water. In a large sauce pan, with a lid, combine the rhubarb, berries and vanilla. This delicious jam features a unique combination of wonderfully sweet and juicy wild Maine blueberries and tart, garden-fresh rhubarb. It’s been a favorite recipe for many years now, and I am so glad that my kids love it as much as I do. It's another unusual berry-rhubarb combination and the lime zest and juices in this recipe give it a certain pizzazz. It's a freezer jam, and those recipes usually are. A little more or less is fine. This year we made delicious Blueberry Rhubarb Jam without any Certo or pectin. It’s a perfect jam to make during the transition from spring to summer. I enjoyed it on winter popovers and English muffins and toast, with cream cheese or just butter. Bring the mixture to a rolling boil for 1 minute. Include the liquid in your recipe. This jam also freezes well, but it will probably get eaten up … The reviews at allrecipes were all good, and it sure sounded easy enough. Why does this jam need to be stored in the refrigerator or freezer? Small batch blueberry jam is jam packed with fresh blueberry flavor. Crispy double-crust pie filled with a luscious, saucy, sweet, and tart filling. Making small batch strawberry rhubarb jam Like my small batch blueberry jam, there are three necessary ingredients for this strawberry rhubarb jam: fruit (and in this case vegetables), sugar, and acid. (218 - 220F or 103 - 104C), 10 to 15 minutes, stirring frequently. 2-1/4 cubs rhubarb, diced into 1/2-inch pieces, 1 package (1-3/4 ounces) fruit pectin (Certo or other brand), Mrs. Harold Niemath, Grand Island, Nebraska. As jams go, this blueberry-rhubarb jam is lower in sugar (3 cups vs. 4 cups) than most jam recipes. Add the mashed blueberries, lemon juice, and pectin, and mix well to combine. This Blueberry Rhubarb Jam recipe won third prize in The 1983 Old Farmer’s Almanac Recipe Contest. Submitted by Rhonda J Hala on August 23, 2020 - 7:10pm. Cool the rhubarb for about 15 minutes or until it’s tender and starts to fall apart. After 24 hours remove the screw bands and test seal by pressing gently on the lid. (218 - 220 degrees F), 10 to 15 minutes, stirring (218 - 220 degrees F), 10 to 15 minutes, stirring frequently. Pair it with homemade bread and you'll be a star. It’s hard to find here and it looks like some strange, mutant variety of red of celery. Blueberry-Rhubarb Jam 1 1/2 pounds blueberries 1 pound trimmed rhubarb (leaves and tough bases cut off), cut into small pieces 3 1/3 cups sugar 2 tablespoons lemon juice If the berries are frozen, let them thaw. The process isn’t that hard but it does take planning and preparedness. Rhubarb is one of those odd fruits that I don’t use much. Bring to a boil, stirring frequently, reduce heat and simmer, very gently, for 10 minutes. Cover with plastic wrap and let sit on the counter overnight. Stir in blueberries, reserved rhubarb, and its juices, lime zest, lime juice, and butter. If you continue to use this site we will assume that you are happy with it. Place in a large thick-bottomed pot and add the blueberries and the lemon juice. In a non reactive pan, combine the water and the rhubarb and mix. Bring to a rolling boil over medium-high heat, and boil for 10 minutes longer. Jul 12, 2014 - A friend of the blog, DeAnn Kautzmann, gave me a lovely jar of blueberry rhubarb jam last year. Rhubarb adds a pleasant tartness to this jam, and the blueberries provide color and texture. This is not your typical jam since it uses blueberry filling and Jell-o. With a hint of cardamom and less sugar, this jam is sure to become a summer favorite. A rhubarb lover's delight! We use cookies to ensure that we give you the best experience on our website. Blend with an immersion blender. Clean rims of jars before putting on jar lids. No-pectin added. Place the rhubarb and sweetener in a saucepan along with about 1/4 to 1/2 cup of water (enough water to melt the sugar and let the rhubarb simmer). In a large kettle, cook rhubarb and water over medium-high heat for 3-5 minutes or until rhubarb is tender. Rhubarb adds a pleasant tartness to this jam, and the blueberries provide color and texture. With this last batch I decided to try Blueberry Rhubarb Jam. An iconic jam for me because it’s what Sqirl’s all about—taking a classic and turning it on its head. Combine the rhubarb, sugar and blueberry pie filling in a large pot. Since I came home from my parent's house with a ton of rhubarb, I decided to make some jam. Here's another great edible gift idea. The original recipe called for 2 1/4 cups each of blueberries and rhubarb, 7 cups of sugar, and did include pectin but there was a comment that included the no pectin version. Store for up to a year in a cool, dry place. Submitted by Carol Fitzpatrick on August 15, 2010 - 11:08am. I used a different recipe from this website several years ago that did not call for pectin. Bring to the boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. Add the rhubarb, blueberries, apple, and lemon zest and toss well to … Blueberry Lavender Rhubarb Jam and a Spring Recipe Round-Up Condiments, Preserved Foods , DIY , Jams and Other Fruit Recipes , Recipes , Vegetarian Today is Friday, the day I set aside each week to write up a post with an eco-friendly focus. Ladle into hot sterile jars, and seal with lids and rings. Wash and chop the rhubarb and the apple into small cubes. The content of this field is kept private and will not be shown publicly. Bring the mixture to a boil, and then lower the heat to medium. Stir in sugar; increase heat to high and boil vigorously until jam reaches setting point. Today I am bringing you a video on how I made this delicious Blueberry Rhubarb Jam that is is beyond delicious! It will thicken more as it cools. Jul 15, 2015 - This incredibly simple and delicious sweet-tart jam pairs rhubarb with fresh blueberries instead of strawberries. Thanks! Log in. This Blueberry Rhubarb Jam recipe won third prize in The 1983 Old Farmer’s Almanac Recipe Contest. In a medium nonreactive bowl, combine rhubarb and 1 1/2 cups sugar. If you can it in small jars you will be wanting to give it away to family and friends as a … It does not require a hot water bath for processing so should be stored in the refrigerator. Submitted by verona bedrous on May 7, 2017 - 11:21pm. Screw the metal bands on finger tight and place in boiling-water bath canner. Is there a way to find this old recipe? Small batch strawberry rhubarb jam with a hint of ginger and lime. You may hear pinging…the jars have sealed! Be sure to not pour off the liquid from the rhubarb if you are using frozen. Wash lids in warm soapy water and set aside. Jun 1, 2017 - Chef approved recipes, from my kitchen, to yours. I wonder if you could use strawberry jello instead? Bring the above mixture to boil over high heat. Cook on medium heat, stirring frequently. Bring to a boil, lower the heat to medium-low and cook for about 15 minutes or until the fruit is soft. Whenever I see bright fleshy rhubarb stalks at the market I think of homemade rhubarb berry jam! Or maybe blueberry jello? With both blueberries and rhubarb After 10 minutes, remove jars and place on a rack or kitchen towel on the counter. Your email address will not be published. Explore Food and Drinks Fruit Preservative .. I think it called for 8 cups of blueberries to 4 cups of rhubarb and there were several reader comments. Add the orange zest and the blueberries. Strawberry Rhubarb Jam Ingredients: Rhubarb – fresh if you have it but frozen will work. Bring the mixture to a rolling boil for 1 minute. Now until further notice, receive Free Standard Shipping on your order of $99+ (per shipping address, online only). Turn off heat and take off lid. Rhubarb thickens gorgeously when cooked so no need to add anything to make it gel. In a large sauce pan, crush the blueberries using a potato masher, then add the rhubarb, water, lemon juice, and sugar. , combine the water and the blueberries provide color and texture 's board `` blueberry & rhubarb on! Rhubarb adds a pleasant tartness to this jam, and return mixture boil... Pan, combine the rhubarb if you could use strawberry jello instead recipe from this website several years ago did. 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