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Rhubarb Blueberry Jam

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Prep Time 5 minutes
Cook Time 1 hour
Canning Time 5 minutes
Ingredients Equipment Method Notes

Ingredients
  

  • 7 cups rhubarb cut into 1" pieces
  • 4 ½ cups blueberries
  • 4 ½ cups sugar
  • ⅓ cups lemon juice
  • 1 pinch salt
  • 1 dash pepper (optional)

Equipment

  • Water Bath Canner
  • Candy Thermometer
  • 12 oz Wide Mouth Jars with Lids

Method
 

  1. Place cut rhubarb and blueberries in a large pot.
  2. Add sugar, lemon juice, salt and pepper.
  3. Simmer for 30 minutes to an hour, stirring regularly.
  4. Add butter to stop foaming. A thin slice from a butter stick should be enough.
  5. Check the set of your jam. This can be done either with a candy thermometer reaching 220°F, or by placing some jam on a cool plate to see if it holds up.
  6. Ladle hot into sterilized jars.
  7. Water bath jam for 5 minutes.

Notes

If it wasn't obvious, I like black pepper and rhubarb together! This recipe works just as well without it though, so leave it out if you'd like.