It’s time for some delicious jam!

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This is Bluebarb Jam.

AuthorRetroRuth
Rating

From Farm Journal's Country Cookbook, 1959

Tested Recipe!

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 3 cups finely cut rhubarbor 12 to 16 oz frozen rhubarb
 3 cups crushed blueberries
 7 cups sugar
 6 oz liquid fruit pectin

1

If fresh rhubarb is used, simmer gently until tender. Combine with blueberries in a large saucepan, and sugar; mix.

2

Place over high heat; bring to full, rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat, add pectin. (Or follow the instructions on your liquid pectin, if they are different). Stir and skim. Ladle into hot sterilized glasses. Freeze or can according to the instructions that came with your liquid pectin.
Yield: 9 half-pints

Ingredients

 3 cups finely cut rhubarbor 12 to 16 oz frozen rhubarb
 3 cups crushed blueberries
 7 cups sugar
 6 oz liquid fruit pectin

Directions

1

If fresh rhubarb is used, simmer gently until tender. Combine with blueberries in a large saucepan, and sugar; mix.

2

Place over high heat; bring to full, rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat, add pectin. (Or follow the instructions on your liquid pectin, if they are different). Stir and skim. Ladle into hot sterilized glasses. Freeze or can according to the instructions that came with your liquid pectin.
Yield: 9 half-pints

Bluebarb Jam

This recipe is from Farm Journal’s Country Cookbook, which is a real winner if you can pick up a copy!

Blueberry season is in full swing here in Michigan, and I have to admit that fresh blueberries are some of my favorite fruits. When I moved here, I thought my life would be changed by being able to pick ripe peaches off of trees. And while that experience was great, nothing prepared me for fresh-picked blueberries. They are so, so much better than I ever imagined!

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Since the first time we went blueberry picking, I’ve been looking for and hoarding vintage blueberry recipes. This one is one of my favorites. I mean, how can you go wrong with blueberry and rhubarb? You can’t. You just can’t. Since Alex and Tom both have horrible colds this week, I thought I would just cut to the chase. This is the second year I’ve made this, and it has been great both times. This makes a delicious gift, and Tom and I actually fought over the last peanut butter and bluebarb jam sandwich last year. So there you go.

The Verdict: Delicious

From The Tasting Notes –

A very good sweet/tart jam. This is a great recipe, and it has jelled well for me both times I’ve made it. This usually makes about nine half-pint jars of jam. Great for peanut butter sandwiches and on English muffins!

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