Designs by Gollum is the place to be for Foodie Friday.
Stop in to see all the goodies. Visit as many as you can and leave a comment. We all love to hear from you.My BB guy brought some rhubarb back from the cabin last week so I had to find something to do with it. The rhubarb here has been over for weeks but the cabin is in a different zone.
I had blueberries on hand from my road trip to the berry farm last weekend so the obvious thing to do was to make Bluebarb Jam.
I had blueberries on hand from my road trip to the berry farm last weekend so the obvious thing to do was to make Bluebarb Jam.
The first thing to do is to wash your jars and lids to get all the spiders out. You will need to sterilize the jars by boiling in water for 10 minutes.
I doubled the recipe so here is 7 cups of chopped rhubarb. Add 1 cup of water and bring to a boil, cover and simmer for 5 minutes stirring often. 
Now you add in the rest of the ingredients and bring it back to a boil. Boil for 1 minute stirring constantly.
Remove from heat and ladle into the sterilized jars. Clean the edges of the jars of any spills. You will want to have the lids and the seals in very hot water. This will soften the sealant. Place on jars and just tighten the screw lids slightly. Too tight and you may squish the sealant out of place. Place in the boiling water and when the water comes back to a boil process them for 5 minutes counting from the time the water is boiling again. There should be about 2 inches of water above the jars. 
I had a little extra so I just put it into some cups when it had cooled slightly. These will be put into the fridge and consumed first.
Golly, I'm impressed. My grandmother used to make homemade crabapple jelly tha was delicious. This looks REALLy good. :-)
ReplyDeleteThanks for the tutorial.
Happy Foodie Friday!
XO,
Sheila :-)
That is a beautiful Jam! I got my peach jam done and we will be enoying it all fall and most of the winter... It doesn't last long! Enjoy yours too!
ReplyDeleteHave a wonderful weekend!
~Really Rainey~
Love homemade jam -- have never done blueberry and rhubarb, however, but it sounds lovely.
ReplyDeleteYou are industrious! I have GOT to find some rhubarb. I have never tasted it and see recipes in magazines and blogs quite often. My grandmother used to make fig preserves and plum jelly this way and I loved it!
ReplyDeleteYou had me at Bluebarb! This sounds like such a great combo. I've had strawberry rhubarb, but never blueberry rhubarb. I have quite a bit of rhubarb around here and I bet my Dad would enjoy this on his morning toast or bagel. ~ Robyn
ReplyDeleteI had never heard of this type of jam. And since you mentioned it the other day it is in my head, all the time.
ReplyDeleteWell it definitely is going on the list as one of those wonderful things that I am going to have to try and make.
Thanks for sharing.
Jen
Wow I am impressed - always loved that we have to do canning during the hottest part of the year. No canning next week its supposed to be wicked!!!
ReplyDeleteYou never know who will be on the other end of your phone soon ;-)
Hi Lori,
ReplyDeleteGreat post -- nice explanations, well-photographed ... and I'll bet it tastes even better than it looks (and it looks pretty doggone delicious!).
Hope you have an enjoyable weekend!
Bill
I haven't made jam in years, with just two of us it is just as well to go buy a jar every month or two. Except.....the homemade tastes better.
ReplyDeleteWow. One day when the kids are older I am going to take on a project like this. Thanks for sharing on Momtrends!
ReplyDeleteI'd not heard of this til now and it looks good!
ReplyDeleteAli
You really are a busy little bee making all that delicious jam:) I have never made jam or jelly and not sure why? I think it is the fear of those canning jars:)
ReplyDeleteJoyce
That sounds fantastic, I will have to try it if I can get my hands on some rhubarb. Thanks for stopping by my blog! You should stop back by for Community Service Saturday, it seems like something you may be interested in :)
ReplyDeleteMmm, that jam looks dark, rich, and yummy!
ReplyDeleteGee, I never would have thought to use rhubarb with blueberries. I usually think of it with strawberries in a pie. This sounds really good.
ReplyDeleteI love that name. I want to say it out loud. I'm so impressed with all the jars you ended up with. Those little squatty jars are cute. Enjoy your bounty!
ReplyDeleteI'm with those who said their used to strawberries with rhubarb, but this sounds delish!
ReplyDeleteThanks for stopping by The Hut and I hope your husband makes the Chicken and Rice casserole for the guys at the cabin. It is so easy and men just love it.
On a side note I thought you might find it interesting that Sheila (the first to comment on this post) and I have discovered a genealogical connection. My ancestors built their first home on land owned by her ancestors almost 400 years ago in Virginia. They were both survivors of the Jamestown Massacre. Isn't that something? I just love blogging! I am also a genealogy addict and my tree is quite extensive with photos and stories. My goal is to one day go to Jamestown and then travel the same route they did that landed them in South Georgia and blog about the whole trip.
Your jars look as though they've been filled with garnets. Your instructions were wonderful. I have a suspicion that no one ever hears you say "I'm bored." I really like your blog. I'll be back often. Blessings...Mary
ReplyDeleteGreat step-by-step photos. I made raspberry-plum jam this week, but I'm loving the color of your bluebarb! Of course, I love anything with blueberries in it. Great post!
ReplyDeleteIf I eve canned anything, I'd give my family botulism.
ReplyDeleteyum. i love both blueberries and rhubarb!
ReplyDelete