Ingredients Condiments Jams Blue-Barb Jam Be the first to rate & review! Instead of strawberries, fresh blueberries are paired with rhubarb in this incredibly simple and delicious sweet-tart jam. Slideshow: Great Jam Recipes By Jessica Koslow Jessica Koslow Restaurant: Sqirl (Read a review) Location: Los Angeles Why She's Amazing: Because her sought-after jams and pickles—made with rare heirloom varieties—have transformed the way we think about preserves. And she now features them in dishes—savory and sweet—at her terrific East Hollywood café. Culinary School: Self-taught background: Abattoir, Bacchanalia, Star Provisions (/sites/default/files/tlanta) Quintessential Dish: Kokuho Rose brown rice with sorrel pesto, preserved Meyer lemon, black radish, sheep milk feta and a poached egg Previous Studies: Koslow has an MA in communications, culture and technology from Georgetown University. Former Career: Television producer. She worked on American Idol on Fox. Childhood Treat: "When I was 10, Fridays in the summer were just the best. An ice cream truck circled the neighborhood, and Friday was the one day I was allowed to order a treat. The Creamsicle was the go-to, and it still is. The Blood Orange and Vanilla Bean Marmalade is the Sqirl version of that childhood memory." DIY Champion: Koslow teaches monthly canning classes at the café, and hopes to create a community center dedicated to the craft of preservation. For now, find information about her classes at sqirlla.com. Food & Wine's Editorial Guidelines Updated on August 26, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Total Time: 40 mins Yield: 4 cups Ingredients 1 pound rhubarb stalks, cut into 1-inch pieces 1 pound blueberries 3 cups sugar 2 tablespoons fresh lemon juice Pinch of salt Directions 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. 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. Rate it Print