Blueberry Rhubarb Jam With Maple Syrup Recipe

• 1 1/2 cups sugar
• 3 teaspoons Pomona's Universal Pectin
• 1 pound rhubarb, diced (about 6 stalks)
• 2 (6-ounce) packages blueberries
• 1/4 cup freshly squeezed lemon juice
• 4 teaspoons calcium water (included in the Pomona's Pectin packet)
• 1/4 teaspoon unsalted butter
• 1 cinnamon stick
• 1 star anise
• 1/2 vanilla bean, split
• 1 cup pure maple syrup

1. Whisk the sugar and pectin in a medium bowl and set aside.
2. Combine rhubarb and 1/4 cup water in a large saucepan. Bring to a boil, then reduce heat, cover, and simmer just until rhubarb breaks down, 10 to 12 minutes. Meanwhile, puree blueberries in a food processor or blender.
3. Measure 2 cups of stewed rhubarb (reserve any extra rhubarb for another use). Return 2 cups of rhubarb and the pureed blueberries to the saucepan. Add lemon juice, calcium water, butter, cinnamon stick, star anise, and vanilla bean and bring to a boil over medium-high heat. Add maple syrup and sugar-pectin mixture and return fruit mixture to a boil, stirring constantly. Boil hard for one minute.
4. Remove pot from heat and skim any foam from surface of the jam with a cold metal spoon. Remove and discard star anise, cinnamon stick, and vanilla bean. Ladle jam into hot sterilized jars and process them in a hot water bath for 10 minutes.

sugar, universal, rhubarb, blueberries, freshly squeezed lemon juice, calcium water, unsalted butter, cinnamon, anise, vanilla bean, maple syrup

Taken from www.seriouseats.com/recipes/2012/05/blueberry-rhubarb-jam-with-maple-syrup-recipe.html (may not work)