Rhubarb—a wonderful welcoming sign that spring is indeed here. You’ve probably started seeing it in your supermarket, but for a real treat, check out your local farmers’ market for it’s ruby red stalks. While we often associate it with fruit—strawberry rhubarb pies are a classic- rhubarb is actually classified as a vegetable.
Whatever category you put it in, I’m crazy about it and you should be too. Since it appeared last week, I’ve been making muffins mostly. Now I’m moving onto jam and decided to kick off the 2010 canning season. Tempted as I was to keep it simple and showcase this tart fruit on it’s own, I decided to add in some frozen wild blueberries left from last year’s harvest. The result was a not-too-sweet jam perfect for toasted bread or warmed and spooned over Sunday brunch pancakes.
Blueberry Rhubarb Microwave Jam
makes 3 1/2 pints
12 ounces rhubarb but into ½-thick pieces
3 cups (12.75 ounces) frozen wild blueberries
3/4 cup (6 ounces) sugar
2 teaspoon Ball’s No-Sugar Pectin
- Add the rhubarb to the bowl of your food processor. Pulse until finely chopped. Transfer to a glass microwave-safe bowl. Add blueberries and stir in sugar. Microwave on HIGH for 8 minutes, until boiling. Stir in the powdered pectin. Microwave on high for 5 more minutes, until thickened and bubbly.
- Transfer to a container, let cool and refrigerate for up to three weeks or process in clean, sterilized jars using a hot water bath.