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JAM - Blue-Barb Jam
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| Blue-Barb Jam F&W CONTRIBUTED BY JESSICA KOSLOW SERVINGS: 4 CUPS Instead of strawberries, fresh blueberries are paired with rhubarb in this incredibly simple and delicious sweet-tart jam. | |
| 1 pound | rhubarb stalks, cut into 1-inch pieces |
| 1 pound | blueberries |
| 3 cups | sugar |
| 2 tablespoons | fresh lemon juice |
| Pinch | salt |
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.
PUBLISHED MAY 2013
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