Low-Sugar Blueberry-Rhubarb Jam Recipe
This blueberry-rhubarb jam recipe gets a kick from lime and can be canned or refrigerated or frozen until ready to use.
- Serves: 40 persons
- 21ounces rhubarb, washed and chopped 1/2-inch dice
- 1 ½cups sugar
- 1 ¼cups water
- 2 ½tablespoons (half a 1 3/4-ounce package) powdered pectin for low-sugar or no-sugar recipes
- ½cup sugar
- 10 ½ounces blueberries, washed and stemmed
- Zest and juice of 2 ripe limes
- ¼teaspoon butter (to prevent foaming)
Step 1Gather the ingredients.
Step 2In a medium nonreactive bowl, combine rhubarb and 1 1/2 cups sugar. Cover with plastic wrap and let sit on the counter overnight.
Step 3In a large saucepan or pot, combine water, pectin, and 1/2 cup sugar.
Step 4Stir in blueberries, reserved rhubarb, and its juices, lime zest, lime juice, and butter. Bring to a full rolling boil over high heat, stirring constantly, 1 minute.
Step 5Remove from heat. Skim off any foam that has risen to the surface.
Step 6Ladle hot jam into 5 heatproof or canning jars that have been washed in hot soapy water (sterilizing isn't necessary unless the jam will be canned), rinsed and air dried. Top with lids and rings that have been washed in hot soapy water, rinsed and air dried. Turn upside down onto a clean dish towel.
Step 7When cool, turn right side up and refrigerate for up to 3 weeks or freeze for up to 1 month.
Step 8Jams such as this one make wonderful fillings for Polish sweet rolls known as drozdzówki and Hungarian sweet rolls known as bukta (they are known as buchty in Czech and Poish).