A really unique flavour combination jam, made with Pomona pectin.
It’s these kinds of flavours that store-bought jams just can’t compete with.
You can make this with sugar, or honey, or you can make it sugar-free.
Jar size choices: Either 125 ml (1/2 cup / 4 oz) OR quarter-litre (1/2 US pint / 250 ml / 8 oz)
Processing method: Water bath or steam canning
Yield: 4 x quarter-litre (1/2 US pint) jars
Headspace: 1 cm (1/4 inch)
Processing time: 10 minutes either size jar
Yield: 4 x quarter-litre (1/2 US pint / 8 oz) jars.
Serving size: 2 tablespoons
Fat: .1 g
- 500 g rhubarb (3 cups cut into 1 inch pieces. About 1 lb. Measurements after prep.)
- 125 ml water (1/2 cup / 4 oz)
- 500 g blueberries (3½ cups. About 1 lb. Measurements after prep.)
- 2 teaspoons calcium water
- 4 tablespoons bottled lemon juice
- 2½ teaspoons Pomona pectin powder
- 250 g white sugar (1.25 cups / 10 oz) OR 175 ml honey (3/4 cup / 6 oz) OR 2 teaspoons liquid stevia
- Dice the rhubarb into small dice (to prevent stringiness in final product.)
- Put the rhubarb and water in a medium-sized saucepan.
- Bring to a boil, reduce to a simmer, cover and let simmer for 5 minutes.
- Remove from heat.
- Mash the rhubarb in the pot with a potato masher. Set aside.
- Then, mash the blueberries a layer at a time.
- Put the blueberries into the pot with the mashed rhubarb.
- Add the calcium water to the blueberries and rhubarb.
- Put the lemon juice in a bowl.
- Whisk in the pectin powder all at once and then either the sugar or liquid stevia or honey, set aside.
- Put the fruit pot back on the burner and bring to the boil.
- Add the lemon juice and pectin mixture, bring back to a boil, and boil for another minute.
- Remove from heat.
- Ladle into quarter-litre (1/2 US pint / 8 oz) jars.
- Leave 1 cm (1/4 inch) headspace.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process for 10 minutes; increase time as needed for your altitude.
How to water bath process.
How to steam can.
When water-bath canning or steam canning, you must adjust the processing time for your altitude.
For stevia, Better Stevia liquid stevia was the stevia used.
Information about Pomona pectin.
More information about Sugar and Salt-Free Canning in general.
- If you don’t get the rhubarb into very small pieces before cooking, then this jam can come out stringy from the fibres in the rhubarb (depending on the rhubarb.) If you have weighed the rhubarb stalks, then cut the stalks into thin strips and then dice.
- If using frozen blueberries, thaw them either on the counter or in the microwave. Don’t drain any juice off; mash that back into the berries.
- Mash the fruit by hand for best results. Using a machine will damage the pectin.
- Pomona pectin comes with a small pouch of powdered calcium for you to mix with water to make calcium water.
- The pectin powder will clump if you just mix it straight in; that’s why you mix it with something first.
- If you are using liquid stevia, how much stevia you need will depend on the tastes of your crowd and how sweet / tart that particular batch of fruit was. Try the indicated amount first, then if you want sweeter add 1/2 teaspoon at a time.
Blubarb Jam. In: Duffy, Allison Carroll. Preserving with Pomona’s Pectin. Beverly, MA: Fair Winds Press. 2013. Page 57.
- None. Slightly redid pectin powder process to accommodate stevia in liquid form.
Sugar-free version with liquid stevia
Per 2 tablespoons:
- 14 calories, 8 mg sodium
- Weight Watchers PointsPlus®: 1 to 3 tablespoons, 0 points. 4 to 9 tablespoons, 1 point.
* Nutrition info provided by http://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
* Better Stevia ® is a registered trademark of the NOW Foods Company.