This is not your typical jam since it uses blueberry filling and Jell-o. This delicious jam features a unique combination of wonderfully sweet and juicy wild Maine blueberries and tart, garden-fresh rhubarb. Since I came home from my parent's house with a ton of rhubarb, I decided to make some jam. Rhubarb thickens gorgeously when cooked so no need to add anything to make it gel. Jul 15, 2015 - This incredibly simple and delicious sweet-tart jam pairs rhubarb with fresh blueberries instead of strawberries. 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. It’s a perfect jam to make during the transition from spring to summer. 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. Thanks! Rhubarb is one of those odd fruits that I don’t use much. With a hint of cardamom and less sugar, this jam is sure to become a summer favorite. 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. Allow jars of jams to cool down without moving. Is there a way to find this old recipe? Bring the mixture to a rolling boil for 1 minute. Bring to a boil, lower the heat to medium-low and cook for about 15 minutes or until the fruit is soft. Cover, reduce heat, and simmer the mixture for 5 minutes, stirring frequently to avoid burning and sticking. The content of this field is kept private and will not be shown publicly. Roll one disc of dough BONUS: You’ll also receive our Almanac Companion newsletter! Place the sugar and cassis in a large (8-by-4-inch) heavy-bottomed saucepan. Rhubarb jam, pure and simple, with the consistency of apple butter. Log in. Stir in sugar; increase heat to high and boil vigorously until jam reaches setting point. Pair it with homemade bread and you'll be a star. In a large sauce pan, crush the blueberries using a potato masher, then add the rhubarb, water, lemon juice, and sugar. It will thicken more as it cools. Strawberries – washed, stems removed, hulled and quartered. Submitted by The Editors on May 9, 2017 - 2:31pm. 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. Why does this jam need to be stored in the refrigerator or freezer? 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. 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. In a large sauce pan, with a lid, combine the rhubarb, berries and vanilla. Small batch strawberry rhubarb jam with a hint of ginger and lime. Explore Food and Drinks Fruit Preservative .. Cover with plastic wrap and let sit on the counter overnight. It’s hard to find here and it looks like some strange, mutant variety of red of celery. Now until further notice, receive Free Standard Shipping on your order of $99+ (per shipping address, online only). With this last batch I decided to try Blueberry Rhubarb Jam. Screw the metal bands on finger tight and place in boiling-water bath canner. The best rhubarb blueberry pie! 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. Bring the mixture to a boil, and then lower the heat to medium. After 24 hours remove the screw bands and test seal by pressing gently on the lid. I wonder if you could use strawberry jello instead? Wash lids in warm soapy water and set aside. Lower sugar. Ladle hot jam into hot jars leaving a ¼ inch of headspace. It does not require a hot water bath for processing so should be stored in the refrigerator. Clean rims of jars before putting on jar lids. The process isn’t that hard but it does take planning and preparedness. Add the mashed blueberries, lemon juice, and pectin, and mix well to combine. Stir in sugar; increase heat to high and boil vigorously until jam reaches setting point. Place in a large thick-bottomed pot and add the blueberries and the lemon juice. As jams go, this blueberry-rhubarb jam is lower in sugar (3 cups vs. 4 cups) than most jam recipes. Cook on medium heat, stirring frequently. Bring the mixture to a rolling boil for 1 minute. https://noshingwiththenolands.com/strawberry-rhubarb-jam/. Rhubarb adds a pleasant tartness to this jam, and the blueberries provide color and texture. Your email address will not be published. This Blueberry Rhubarb Jam recipe won third prize in The 1983 Old Farmer’s Almanac Recipe Contest. In a non reactive pan, combine the water and the rhubarb and mix. In a large saucepan or pot, combine water, pectin, and 1/2 cup sugar. The reviews at allrecipes were all good, and it sure sounded easy enough. Blueberry rhubarb jam is a less common combination, but is no less delicious than the more familiar strawberry version. Blueberry-rhubarb is the first berry jam that we made at Sqirl after marmalade season, a riff on a Southern classic. Assemble: My pie dish has a diameter of 26 cm/ 10.2 inches. Add the pectin, stir well, and return mixture to a full rolling boil and boil for 1 minute. We use cookies to ensure that we give you the best experience on our website. Prepare boiling water canner and heat jars in simmering water until ready to use. Ladle into hot sterile jars, and seal with lids and rings. A rhubarb lover's delight! Stir in dry gelatin mix until dissolved. An iconic jam for me because it’s what Sqirl’s all about—taking a classic and turning it on its head. 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 a boil, stirring frequently, reduce heat and simmer, very gently, for 10 minutes. I realized my previous comment was incorrect. Add the orange zest and the blueberries. In a large kettle, cook rhubarb and water over medium-high heat for 3-5 minutes or until rhubarb is tender. If you continue to use this site we will assume that you are happy with it. Custom programming and server maintenance by. Whenever I see bright fleshy rhubarb stalks at the market I think of homemade rhubarb berry jam! Process for 10 minutes. Jul 12, 2014 - A friend of the blog, DeAnn Kautzmann, gave me a lovely jar of blueberry rhubarb jam last year. I enjoyed it on winter popovers and English muffins and toast, with cream cheese or just butter. In a large heavy saucepan, combine blueberries, rhubarb, lemon rind and juice and water. Include the liquid in your recipe. Strawberry Rhubarb Jam Canning season is upon us and at Noshing With The Nolands we are busy all season preserving summer’s bounty. If you can it in small jars you will be wanting to give it away to family and friends as a … Here's another great edible gift idea. Blend with an immersion blender. (218 - 220F or 103 - 104C), 10 to 15 minutes, stirring frequently. Stir in blueberries, reserved rhubarb, and its juices, lime zest, lime juice, and butter. Crispy double-crust pie filled with a luscious, saucy, sweet, and tart filling. Blueberry Rhubarb Jam is easy to make and you can omit the pectin. It’s jam month in the Mastery Challenge universe and so on … Or maybe blueberry jello? Remove jam from heat and skim off any foam. Bring to a rolling boil over medium-high heat, and boil for 10 minutes longer. In a large sauce pan, crush the blueberries using a potato masher, then add the rhubarb, water, lemon juice, and sugar. Rhubarb adds a pleasant tartness to this jam, and the blueberries provide color and texture. Turn off heat and take off lid. This year we decided to make a Strawberry Rhubarb Jam recipe to enjoy.This This Blueberry Rhubarb Jam recipe won third prize in The 1983 Old Farmer’s Almanac Recipe Contest. Jun 1, 2017 - Chef approved recipes, from my kitchen, to yours. Wash and chop the rhubarb and the apple into small cubes. Combine the rhubarb, sugar and blueberry pie filling in a large pot. See more ideas about dessert recipes, rhubarb, food. (218 - 220 degrees F), 10 to 15 minutes, stirring (218 - 220 degrees F), 10 to 15 minutes, stirring frequently. Be sure to not pour off the liquid from the rhubarb if you are using frozen. Strawberry Rhubarb on top, Strawberry Blueberry on the bottom I like making jam (I also enjoying eating it – surprised?). It's another unusual berry-rhubarb combination and the lime zest and juices in this recipe give it a certain pizzazz. Cool the rhubarb for about 15 minutes or until it’s tender and starts to fall apart. 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). 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. Submitted by Rhonda J Hala on August 23, 2020 - 7:04pm. Submitted by verona bedrous on May 7, 2017 - 11:21pm. 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. You may hear pinging…the jars have sealed! Submitted by Rhonda J Hala on August 23, 2020 - 7:10pm. It's a freezer jam, and those recipes usually are. Transfer to sterile jars or freezer tubs, and cool. With both blueberries and rhubarb Dec 18, 2020 - Explore Cindy Atteberry's board "blueberry & rhubarb" on Pinterest. 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. Strawberry Rhubarb Jam Ingredients: Rhubarb – fresh if you have it but frozen will work. Prepare boiling water canner and heat jars in simmering water until ready to use. No-pectin added. This jam also freezes well, but it will probably get eaten up … Your smile will be even bigger if you make this wonderful blueberry rhubarb jam. Add the rhubarb, blueberries, apple, and lemon zest and toss well to … Making Small Batch Blueberry Jam Like my small batch strawberry rhubarb jam, there are three necessary ingredients for this blueberry jam: fruit, sugar, acid. This year we made delicious Blueberry Rhubarb Jam without any Certo or pectin. An excellent way to preserve the flavors of summer. Bring to the boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. This keeps it very simple. In a medium nonreactive bowl, combine rhubarb and 1 1/2 cups sugar. In a saucepan, combine the rhubarb, blueberries, sugar, orange zest, orange juice and water. I think it called for 8 cups of blueberries to 4 cups of rhubarb and there were several reader comments. Store for up to a year in a cool, dry place. A little more or less is fine. 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Cool down without moving blueberry rhubarb jam, 2015 - this incredibly simple and delicious sweet-tart jam rhubarb!