Log in. Lower sugar. Blueberry-rhubarb is the first berry jam that we made at Sqirl after marmalade season, a riff on a Southern classic. If you can it in small jars you will be wanting to give it away to family and friends as a … Combine the rhubarb, sugar and blueberry pie filling in a large pot. Crispy double-crust pie filled with a luscious, saucy, sweet, and tart filling. Strawberry Rhubarb on top, Strawberry Blueberry on the bottom I like making jam (I also enjoying eating it – surprised?). Bring to a boil, stirring frequently, reduce heat and simmer, very gently, for 10 minutes. In a non reactive pan, combine the water and the rhubarb and mix. Roll one disc of dough Strawberry Rhubarb Jam Ingredients: Rhubarb – fresh if you have it but frozen will work. It's another unusual berry-rhubarb combination and the lime zest and juices in this recipe give it a certain pizzazz. This Blueberry Rhubarb Jam recipe won third prize in The 1983 Old Farmer’s Almanac Recipe Contest. 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. The reviews at allrecipes were all good, and it sure sounded easy enough. In a large sauce pan, with a lid, combine the rhubarb, berries and vanilla. Prepare boiling water canner and heat jars in simmering water until ready to use. Or maybe blueberry jello? Your email address will not be published. You may hear pinging…the jars have sealed! Jun 1, 2017 - Chef approved recipes, from my kitchen, to yours. Is there a way to find this old recipe? Include the liquid in your recipe. Wash lids in warm soapy water and set aside. Bring to a rolling boil over medium-high heat, and boil for 10 minutes longer. This jam also freezes well, but it will probably get eaten up … Assemble: My pie dish has a diameter of 26 cm/ 10.2 inches. It does not require a hot water bath for processing so should be stored in the refrigerator. In a large saucepan or pot, combine water, pectin, and 1/2 cup sugar. Screw the metal bands on finger tight and place in boiling-water bath canner. The content of this field is kept private and will not be shown publicly. An iconic jam for me because it’s what Sqirl’s all about—taking a classic and turning it on its head. No-pectin added. Cover with plastic wrap and let sit on the counter overnight. Submitted by Rhonda J Hala on August 23, 2020 - 7:10pm. Strawberry Rhubarb Jam Canning season is upon us and at Noshing With The Nolands we are busy all season preserving summer’s bounty. In a large sauce pan, crush the blueberries using a potato masher, then add the rhubarb, water, lemon juice, and sugar. Turn off heat and take off lid. Add the mashed blueberries, lemon juice, and pectin, and mix well to combine. Blueberry Rhubarb Jam is easy to make and you can omit the pectin. https://noshingwiththenolands.com/strawberry-rhubarb-jam/. This delicious jam features a unique combination of wonderfully sweet and juicy wild Maine blueberries and tart, garden-fresh rhubarb. Ladle hot jam into hot jars leaving a ¼ inch of headspace. This year we made delicious Blueberry Rhubarb Jam without any Certo or pectin. After 24 hours remove the screw bands and test seal by pressing gently on the lid. Bring the mixture to a rolling boil for 1 minute. Blueberry rhubarb jam is a less common combination, but is no less delicious than the more familiar strawberry version. Place the sugar and cassis in a large (8-by-4-inch) heavy-bottomed saucepan. Jul 15, 2015 - This incredibly simple and delicious sweet-tart jam pairs rhubarb with fresh blueberries instead of strawberries. Store for up to a year in a cool, dry place. Making Small Batch Blueberry Jam Like my small batch strawberry rhubarb jam, there are three necessary ingredients for this blueberry jam: fruit, sugar, acid. It will thicken more as it cools. Here's another great edible gift idea. Rhubarb is one of those odd fruits that I don’t use much. Stir in sugar; increase heat to high and boil vigorously until jam reaches setting point. An excellent way to preserve the flavors of summer. Dec 18, 2020 - Explore Cindy Atteberry's board "blueberry & rhubarb" on Pinterest. Transfer to sterile jars or freezer tubs, and cool. In a large sauce pan, crush the blueberries using a potato masher, then add the rhubarb, water, lemon juice, and sugar. Submitted by verona bedrous on May 7, 2017 - 11:21pm. (218 - 220 degrees F), 10 to 15 minutes, stirring (218 - 220 degrees F), 10 to 15 minutes, stirring frequently. In a large kettle, cook rhubarb and water over medium-high heat for 3-5 minutes or until rhubarb is tender. Custom programming and server maintenance by. Small batch blueberry jam is jam packed with fresh blueberry flavor. In a saucepan, combine the rhubarb, blueberries, sugar, orange zest, orange juice and water. Recipe Spiced Rhubarb & Blueberry Jam by lisaarnold, learn to make this recipe easily in your kitchen machine and discover other Thermomix recipes in Sauces, dips & spreads. A rhubarb lover's delight! With a hint of cardamom and less sugar, this jam is sure to become a summer favorite. This year we decided to make a Strawberry Rhubarb Jam recipe to enjoy.This It’s a perfect jam to make during the transition from spring to summer. The best rhubarb blueberry pie! Rhubarb jam, pure and simple, with the consistency of apple butter. Bring the mixture to a rolling boil for 1 minute. Rhubarb thickens gorgeously when cooked so no need to add anything to make it gel. I used a different recipe from this website several years ago that did not call for pectin. Now until further notice, receive Free Standard Shipping on your order of $99+ (per shipping address, online only). Prepare boiling water canner and heat jars in simmering water until ready to use. Small batch strawberry rhubarb jam with a hint of ginger and lime. 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. Strawberries – washed, stems removed, hulled and quartered. We use cookies to ensure that we give you the best experience on our website. This Blueberry Rhubarb Jam recipe won third prize in The 1983 Old Farmer’s Almanac Recipe Contest. Rhubarb adds a pleasant tartness to this jam, and the blueberries provide color and texture. Today I am bringing you a video on how I made this delicious Blueberry Rhubarb Jam that is is beyond delicious! Add the pectin, stir well, and return mixture to a full rolling boil and boil for 1 minute. The process isn’t that hard but it does take planning and preparedness. Stir in dry gelatin mix until dissolved. With this last batch I decided to try Blueberry Rhubarb Jam. Bring to a boil, lower the heat to medium-low and cook for about 15 minutes or until the fruit is soft. Cook on medium heat, stirring frequently. Your smile will be even bigger if you make this wonderful blueberry rhubarb jam. Submitted by The Editors on May 9, 2017 - 2:31pm. 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. See more ideas about dessert recipes, rhubarb, food. After the fruit has begun to soften and has released some of it’s juice, turn the heat down to low and continue to cook for another 30-40 minutes until all the fruit is tender and easily mashed with a fork. It’s hard to find here and it looks like some strange, mutant variety of red of celery. Allow jars of jams to cool down without moving. If you continue to use this site we will assume that you are happy with it. Thanks! Bring the above mixture to boil over high heat. After 10 minutes, remove jars and place on a rack or kitchen towel on the counter. 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. This keeps it very simple. Add the orange zest and the blueberries. Stir in sugar; increase heat to high and boil vigorously until jam reaches setting point. Cover, reduce heat, and simmer the mixture for 5 minutes, stirring frequently to avoid burning and sticking. Remove jam from heat and skim off any foam. Add the rhubarb, blueberries, apple, and lemon zest and toss well to … Cool the rhubarb for about 15 minutes or until it’s tender and starts to fall apart. A little more or less is fine. To medium-low and cook for about 15 minutes or until the fruit is soft and well... Delicious than the more familiar strawberry version with this last batch I decided try... 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