Rhubarb is not traditionally a fruit used in jam or jelly. Blueberries are a low acid fruit that are used in jam but lemon or lime juice is recommended with the pectin that I used. Rhubarb is acidic and the combination made a tangy balance that jelled nicely.This was a double batch, based on the directions given with the pectin. A recipe using rhubarb was not included in the box of Pomona’s Universal Pectin but their website has several variations that do call for some additional lemon juice. My version tastes good and jelled without lemon juice.
- Pomona’s Universal Pectin home page: [pomonapectin] Recipe pdf: [pomonapectin] The pectin is derived from citrus peel and its jelling power is activated by calcium rather than sugar. Sugar free jams and jellies or low sugar varieties can be made more easily with this type of pectin than with standard pectin. Traditional jelly recipes may use 7 cups of sugar per 4 cups of fruit.
Blueberry Rhubarb Jam (double batch)
4 cups blueberries
6 cups chopped rhubarb (this measurement was the raw product – 4 cups mashed/cooked was needed)
1 cup cane syrup ***
2 cups powdered sugar ***
(*** cleaning out my cupboard – swap 2-3 cups regular sugar)
2 teaspoons calcium water mixture – follow jelly package directions.
Cook for about 10 minutes or until the rhubarb is softened.
1 cup white sugar — mixed with
4 teaspoons Pomona’s Pectin
Add the pectin/sugar mixture to the boiling fruit while stirring. Continue to stir for 1-2 minutes and then remove from the heat and ladle into sterilized jelly jars for canning.
Low sugar jams and jellies should not be preserved with the melted wax seal method. Sugar itself acts as a preservative when it is in greater concentration than other nutrients. The lower sugar jams and jellies should be sealed by pressure canning or stored in the refrigerator or freezer. Watch for mold on the surface.
- USDA, Principles of Home Canning, pdf [nchfp.uga.edu]