Blueberry Rhubarb Jam
Aromatic blueberry rhubarb jam made without pectin, a lovely alternative to the simple rhubarb jam.
Servings: 9 cups
Calories: 559kcal
Ingredients
- 2.2 lbs rhubarb 1 kg
- 1.1 lbs blueberries 500 g
- 1 apple unpeeled, Note 1
- juice of 1 lemon
- 5 cups granulated sugar 1 kg/ 2.2 lbs
Instructions
- Freeze a plate: Place a small plate in the freezer.
- Prepare fruit: Wash and chop the rhubarb and the unpeeled apple into small cubes. Place in a large thick-bottomed pot and add the blueberries and the lemon juice.
- Boil fruit: Bring to a boil, lower the heat to medium-low and cook for about 15 minutes or until the fruit is soft. Blend with an immersion blender.
- Cook jam: Add the sugar and stir well. Bring to a boil again and cook on low-heat, uncovered, and stirring often for 25-30 minutes.
- Check jam: Pour a small amount of jam on the plate from the freezer. Return the plate to the freezer for 2-3 minutes. In the meantime, remove the jam from the heat, so that you don't overcook it. Take the plate out of the freezer and push the jam with your finger. If it wrinkles slightly, then the jam is ready. If it is still liquid continue cooking the jam for another 4-5 minutes, then check again.
- Transfer to jars: Ladle the blueberry rhubarb jam into sterilized and still hot twist-off jars and seal with sterilized lids.
- Can the jam if desired. You can do it in a canner or in a large pot.
Notes
- The peel of the apple contains pectin, which helps the jam set. It will become very soft; you will not be able to feel it once the jam is cooked and blended.
Nutrition
Serving: 1cup | Calories: 559kcal | Carbohydrates: 143g | Protein: 2g | Fat: 1g | Sodium: 7mg | Fiber: 4g | Sugar: 135g