Rhubarb Blueberry Jam
Equipment
- Water Bath Canner
- Candy Thermometer
- 12 oz Wide Mouth Jars with Lids
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)
Instructions
- Place cut rhubarb and blueberries in a large pot.
- Add sugar, lemon juice, salt and pepper.
- Simmer for 30 minutes to an hour, stirring regularly.
- Add butter to stop foaming. A thin slice from a butter stick should be enough.
- 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.
- Ladle hot into sterilized jars.
- 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.