Maple-Sweetened Blueberry Rhubarb Jam

I haven’t brought this jam to a food swap, but I’ve been using this jam for swaps on the side all month long. First, I bought a gorgeous garden hose from a co-worker with a jar of this jam and a small jar of strawberry chocolate mint jam. Then I bought an old but totally functional air conditioner from a friend with a quart of homemade sauerkraut and two jars of jam, one of which was this variety.  And finally, I gave my neighbor a small jar of this jam in exchange for him helping me install that beast of an air conditioner on the hottest day of year.

Jam is just as good as money sometimes!

I love this jam. The flavor is really incredible, with warm tones of maple syrup, cinnamon and nutmeg playing with the sweet-tart flavor of blueberries and rhubarb. And the color, oh, the color!  It’s lovely. You should be able to find both blueberries and rhubarb at the farmers market right now. If not, using frozen blueberries and frozen rhubarb would also work. Truth be told, I use frozen blueberries most of the time, as I find their flavor to be superior to fresh blueberries most of the year.

Maple-Sweetened Blueberry Rhubarb Jam

Yield: 5-6 cups | By Kim Christensen, Affairs of Living 

Sweetened with maple syrup instead of sugar and with hints of ginger, cinnamon, and nutmeg, this jam tastes like an amazing blueberry pie. The consistency is a bit runny when the jars are sealed at room temperature, but once the jam has been refrigerated, it will thicken considerably and be perfectly set and spreadable. If you prefer a much more thick jam from the start, you could up the amount of calcium water and Pamona’s pectin to 3 tsp each. That said, I’ve never made this recipe with those amounts, so I can’t guarantee the end the result.

  • 5 cups fresh or frozen blueberries
  • 1 pound fresh rhubarb, trimmed and finely chopped (3 cups)
  • 2 tsp calcium water (included with Pamona’s Pectin)
  • 1/4 cup lemon juice
  • 1 tsp ground cinnamon
  • 1/2 tsp ground or freshly grated nutmeg
  • 1 Tbsp finely grated fresh ginger
  • 1 cup maple syrup 
  • 2 tsp Pamona’s Pectin

If using frozen blueberries, let them thaw until soft. Place fresh or thawed blueberries and rhubarb in a medium saucepan with rhubarb, calcium water, lemon juice, cinnamon, and nutmeg, and bring to a boil. Reduce to a simmer and let cook until rhubarb is soft. While it cooks, mash the fruit with a potato masher until much of the fruit is squished and there are some chunks left for texture. The other option is that you can use an immersion blender to blend the the fruit while it cooks.  You can blend it totally smooth, or leave some of it chunky if you prefer more texture.  I prefer more texture, so I always leave some chunks in my jam.

While fruit mixture it is cooking, mix together the maple syrup and Pamona’s Pectin until smooth. Once fruit is soft, return to a boil, then add maple and whisk vigorously for 1-2 minutes to dissolve pectin. Remove from heat. Immediately transfer fruit mixture into hot jars, leaving 1/4 inch headspace. Place on lid and screw on band finger-tight, and process in a hot water bath for 10 minutes.

Remove from water bath and let sit undisturbed for 12-24 hours before checking seal.  Label jars, store in a dark place, and consume within 1 year.  If jars did not seal, refrigerate and consume within 2-3 weeks, or freeze for 6 months.

Recipe originally posted on Affairs of Living on June 28, 2011.

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