It’s blueberry season again. I know that last year I went a little crazy and although I only posted once last year about my jam, I continued to make it all summer long. Similarly was my obsession was apple butter two years ago. I couldn’t get enough of the stuff .This year I’m going to be adding a bit of rhubarb to my jam, as well as a whole vanilla pod. This way I can get more of the creamy, vanilla flavor to balance the sugar necessary for the rhubarb to be sweet enough to be edible.
Rhubarb and Blueberry Jam (with balsamic vinegar and lemon)
- 4 rhubarb stalks
- 2 cups of blueberries (fresh is preferred, buy frozen works just as well, do not thaw when adding)
- 2 1/2 cups of sugar (I used 1 1/2 cups of regular sugar, and 1 cup of vanilla sugar)
- 1 vanilla pod (opened and seeds scraped out)
- 1 pectin box (1.75 oz sure-jell containers)*
- 1 tbsp butter
- 1 tbsp balsamic vinegar
- 1 lemon
Place everything but pectin in a dutch oven and slowly heat on stove, over medium heat. After ten minutes of warming the fruit should be releasing the juices. Add in the pectin and stir.
Let bubble away slowly, about thirty minutes, keeping an eye to make sure it doesn’t stick.
Continue to cook till desired consistency is reached, about 1.5 hours.
Using a potato masher, attempt to pulverize the fruit that is now lovely, and soft. Using a whisk add in juice of one lemon with zest. The Whisk will allow the fruit to soften even further.
To test that the jams doneness, place a plate in freezer for ten minutes. Take out and add a line of jam (about a teaspoon) to cold plate. Let sit for a few seconds, and move plate around to see if the jam has set. If it has, you’re all set for canning! If not, bubble away a little longer and retest (there is too much natural juice that needs to evaporate).
* The rhubarb gives off A LOT of juice, therefore the sugar is not enough to solidify it. The extra use of the pectin here will help with that.