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Categories:
sugar Universal rhubarb blueberries freshly squeezed lemon juice calcium water unsalted butter cinnamon anise vanilla bean maple syrup
Viewed: 24 - Published at: a year agoIngredients
- 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
Method
- Whisk the sugar and pectin in a medium bowl and set aside.
- 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.
- 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.
- 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.
