Gotta have our eyes tested today. Annual thing. We don't pay for it of course, the government does and if we should need new glasses, our insurance pays for that.
I don’t actually make jam, I tried once and it was very unsuccessful. However, this one is supposed to be very easy to make and I like the combination of blueberries and rhubarb. I still won’t be making it myself as, being diabetic, I really don’t eat jam much at all – an occasional smear of spicy jam on cheese and I do mean occasional.
Blue-Barb JamFood and Wine
SERVINGS: 4 cups
Instead of strawberries, fresh blueberries are paired with rhubarb in this incredibly simple and delicious sweet-tart jam.
- 1 pound rhubarb stalks, cut into 1-inch pieces
- 1 pound blueberries
- 3 cups sugar
- 2 tablespoons fresh lemon juice
- Pinch of salt
- In a large saucepan, combine all of the ingredients. Cook over moderately high heat, stirring constantly and skimming off any foam, until the berries have burst and the rhubarb is soft, 12 minutes. Remove from the heat.
- Using a wooden spoon, mash the rhubarb and berries against the side of the pan. Simmer over moderate heat, stirring occasionally, until thickened, 10 minutes. Pour the jam into jars and let cool completely; refrigerate until well chilled.
The jam can be refrigerated for up to 2 weeks.
Have a great day