blueberry-rhubarb syrup & jam
You can find the original recipe at:
Recipe in Pictures
Just one more delicious thing to do with rhubarb - which we got a goodly amount of from our CSA shares.
Wash and trim the ends off of the rhubarb.
Chop the rhubarb into pieces no larger than 1/2". Split thick stalks down the middle before chopping.
4 c. washed & chopped rhubarb.
4 c. washed or frozen blueberries.
Put rhubarb & blueberries into the pot.
One ginger-gold apple.
Peel and chop the apple, then add it to the pot.
6 to 8 c. of granulated sugar added to the pot. (6 if the blueberries are sweet. 8 if they are tart.)
Turn the stove onto medium and stir in the sugar. Mostly cover the pot with a lid.
Remove cover and raise heat to medium-high. Stir occasionally until syrup reaches 8F above the boiling point. (220F at sea level.)
Let it cool a bit (but not below 160F) and carefully transfer into freezer safe storage containers.
