- Citric Acid (for acidity balance and preservation)
- Honey (local, raw) - optional for a natural touch
- Tapioca Starch (as an alternative to pectin, for gel setting)
Steps
### Blueberry Rhubarb Jam Condiment Recipe: A Sweet and Tangy Delight
Looking to spice up your culinary creations? Try making this vibrant blueberry rhubarb jam condiment! This recipe combines the sweetness of blueberries with the tanginess of rhubarb, creating a delightful flavor profile that can be used in various dishes. Follow these detailed steps for the perfect blend.
#### Ingredients:
- 2 lbs fresh or frozen rhubarb, cut into 1-inch pieces
- 3 cups fresh blueberries
- 6 cups granulated sugar (adjust to taste)
- 4 cups water
- 2 tablespoons lemon juice
- 2 packets of pectin
#### Equipment:
- Large saucepan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Ladle
- Funnel (optional, for filling jars)
- Sterilized jam jars with lids
### Step-by-Step Guide:
1. **Prepare Ingredients:**
- Wash the rhubarb thoroughly to remove any dirt.
- Cut it into 1-inch pieces and set aside.
- Rinse the blueberries gently in cold water, then drain well.
2. **Combine Ingredients:**
- In a large saucepan, combine the cut rhubarb, blueberries, sugar, and water over medium heat.
- Stir until the sugar is fully dissolved.
3. **Add Pectin and Lemon Juice:**
- Once the mixture comes to a boil, stir in the pectin and lemon juice. Ensure everything is well combined before proceeding.
4. **Simmer the Mixture:**
- Reduce heat to medium-low, and let the jam simmer gently for about 30-45 minutes. Stir occasionally to prevent sticking.
- The jam should reach a temperature of 220°F (104°C) to ensure proper setting.
5. **Test for Setting Point:**
- To test if the jam has reached the correct consistency, place a small plate in the freezer. Spoon a little jam onto the chilled plate and let it cool for a minute.
- Push the jam with your finger; if it wrinkles when pushed, it’s ready.
6. **Packaging the Jam:**
- If you’re using sterilized jars, fill each jar with the hot jam, leaving about 1/4 inch at the top.
- Seal the jars tightly and process them in a boiling water bath for 10 minutes to ensure they seal properly.
- Allow the jars to cool undisturbed overnight. Check seals the next day.
7. **Storage:**
- Once sealed, store the jam in a cool, dark place for up to one year. Enjoy your homemade blueberry rhubarb jam on toast, with cheese, or as a topping for desserts!
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- Blueberry Rhubarb Jam
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By following these steps, you can create a flavorful blueberry rhubarb jam that will enhance the taste of your meals. This recipe not only offers delicious results but also makes for an excellent gift or addition to any pantry. Happy cooking!