I’ve made good use of my rhubarb this year; this jam is the last recipe I squeezed out of my supply.
Instead of the typical strawberry rhubarb combination, I added blueberries to this batch. I was pleased with the deep purple hue of the jam, and I love the taste (which is subtly enhanced with honey and lavender).
This recipe is appropriate for canning, though it’s a small batch so feel free to skip the processing and simply store in the refrigerator, if you prefer. It should keep for several weeks if you decide to go that route.
Recipe for Rhubarb, Blueberry, and Lavender Jam
adapted from Mrs. Wheelbarrow
Makes about 2 1/2 cups of jam
- 1 pound (16 ounces) chopped rhubarb
- 8 ounces blueberries (organic and homegrown if possible, but frozen are fine, too)
- 2/3 cup organic sugar
- 3.5 oz wildflower honey
- Juice of two limes or 1 lemon
- leaves from 3-4 sprigs fresh culinary lavender- optional
1. Mix rhubarb with sugar in a bowl and allow to sit for 2 hours.
2. Strain out the rhubarb and add the liquid and sugar to a 3-4 qt non-reactive pan. Add the honey and bring to a boil. Using a candy thermometer to measure, allow temperature to come to 222°, stirring constantly.
4. Add the rhubarb, berries, citrus juice and lavender, bring back to a boil and cook for 5 minutes. Skim foam if necessary.
5. Funnel into sterilized jars and wipe the rims; place lids on jars and screw on rings.
6. Process in a boiling water bath for 10 minutes.
7. Remove jars and allow to cool for 24 hours on the counter.
–Winnie Abramson writes the organic gardening and food blog Healthy Green Kitchen.
Photo credits: Winnie Abramson