Gilded Blueberry Rhubarb Jam
From jo_jo_ba 8 years ago
- 1 1/2 days to make
- Serves 56
Tangy rhubarb highlights the sweetness of seasonal blueberries and local honey in this simple jam. The edible gold makes for a truly spectacular gift! Makes 7 (8-oz) jars
Ingredients
- 5 ½ cups (~24 oz) rhubarb, washed and chopped into ½” dice shopping list
- 1 cup sugar, divided shopping list
- ½ tsp salt shopping list
- ¼ cup honey shopping list
- 12 packets Truvia shopping list
- 1 ¼ cups water shopping list
- 2 ½ tbsp no-sugar needed pectin shopping list
- 2 cups (~10.5 oz) blueberries, washed and stemmed shopping list
- ¼ cup lime juice shopping list
- ½ tsp edible gold dust or "cake glitter", optional shopping list
How to make it
- In a medium nonreactive bowl, combine rhubarb, 1/2 cup sugar, salt, honey and Truvia. Cover with plastic wrap and let sit on the counter overnight.
- In a large saucepan or pot, combine water, pectin and remaining sugar.
- Stir in blueberries, rhubarb mixture and its juices, lime juice and gold dust.
- Bring to a full rolling boil over high heat, stirring constantly, 1 minute.
- Can 10 minutes in a waterbath or refrigerate up to 2 weeks
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