My F&W
quick save (...)
Blue-Barb Jam
© Christina Holmes

Blue-Barb Jam

  • TOTAL TIME: 40 MIN
  • SERVINGS: 4 cups
  • BASIC-EASY
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

Instead of strawberries, fresh blueberries are paired with rhubarb in this incredibly simple and delicious sweet-tart jam.

  1. 1 pound rhubarb stalks, cut into 1-inch pieces
  2. 1 pound blueberries
  3. 3 cups sugar
  4. 2 tablespoons fresh lemon juice
  5. Pinch of salt
  1. In a large saucepan, combine all of the ingredients. Cook over moderately high heat, stirring constantly and skimming off any foam, until the berries have burst and the rhubarb is soft, 12 minutes. Remove from the heat.
  2. Using a wooden spoon, mash the rhubarb and berries against the side of the pan. Simmer over moderate heat, stirring occasionally, until thickened, 10 minutes. Pour the jam into jars and let cool completely; refrigerate until well chilled.
Make Ahead

The jam can be refrigerated for up to 2 weeks.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.