Blueberry Rhubarb Jam With Maple Syrup,

Blueberry Rhubarb Jam With Maple Syrup Recipe | Serious Eats:
Ingredients
1+1/2 cups jam sugar
3 cups chopped rhubarb/400 grams, diced (about 6 stalks)
200g blueberries
1/4 cup freshly squeezed lemon juice
1/4 teaspoon unsalted butter
1 cinnamon stick
1 star anise
1/2 vanilla bean, split
1 cup pure maple syrup

Directions
1. Combine rhubarb and 1/4 cup water in a large saucepan.
Bring to a boil, then reduce heat, cover, and simmer just until rhubarb breaks down, 10 to 12 minutes.
Meanwhile, puree blueberries in a food processor or blender.
OR:
Wash rhubarb, top and tail then chop into evenly sized pieces (I usually run a knife down the middle of the stalks then chop into roughly 1cm sized pieces).
Place in a glass bowl and pour the sugar over the top.
Cover with a plate or cling film and leave overnight, by which time the sugar will have soaked up the juice from the rhubarb.

2. Measure 2 cups of stewed rhubarb (reserve any extra rhubarb for another use).
Return 2 cups of rhubarb and the pureed blueberries to the saucepan.
Add lemon juice, butter, cinnamon stick, star anise, and vanilla bean and bring to a boil over medium-high heat.
Add maple syrup and jam sugar and return fruit mixture to a boil, stirring constantly.
Boil hard for one minute.

4. Remove pot from heat and skim any foam from surface of the jam with a cold metal spoon.
Remove and discard star anise, cinnamon stick, and vanilla bean.
Ladle jam into hot sterilized jars and process them in a hot water bath for 10 minutes.

OR:
- Growing and making jam with blueberries | Life and style | The Guardian: By Gloria Nicol
recipes using some shop bought berries alongside seasonal rhubarb.

Makes 1.25kg
600g rhubarb
300g blueberries
2 limes, the zest and juice
700g sugar

Wash rhubarb, top and tail then chop into evenly sized pieces (I usually run a knife down the middle of the stalks then chop into roughly 1cm sized pieces).
Place in a glass bowl and pour the sugar over the top.
Cover with a plate or cling film and leave overnight, by which time the sugar will have soaked up the juice from the rhubarb.

Place the grated lime zest and blueberries in a pan, adding 3 tblsp of lime juice. Heat gently and simmer for 15 minutes with the lid on, until the berries are cooked and surrounded by juice.

Pour the rhubarb and sugar into a jam pan and stir over a low heat until the sugar is completely dissolved.
Add the blueberries and lime, turn up the heat and cook at a rolling boil until setting point is reached (a small dollop of the syrup on a cold plate will readily form a skin when left to cool slightly).
It took me 10 minutes to achieve this and I advise that you keep an eye on it and give the occasional stir whilst it cooks as the mixture is apt to burn if you're not careful.

Skim if necessary.
our into hot sterilised jars, put a circle of waxed paper on the surface of each one and seal.

This jam has a nice soft set that suits me fine. If you prefer your jam to 'cut' rather than dollop substitute all or half of the sugar with preserving sugar that includes added pectin.
- Blueberry Jam, 3 Ways | Love and Olive Oil:

'via Blog this'