blueberry-rhubarb syrup & jam

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Just one more delicious thing to do with rhubarb - which we got a goodly amount of from our CSA shares.
Servings:
lots
Preparation Time:
1 to 2 hours
Tools
  • cutting board & knife
  • deep sauce pan
  • wooden spoon
  • thermometer
  • storage containers

Ingredients

  • 4 c. chopped rhubarb
  • 1 lb. fresh or frozen blueberries
  • 6 to 8 c. sugar
  • 1/4 t. kosher salt
Cooking Instructions
  1. Trim the tops and bottoms off of the rhubarb. Wash the stalks. Chop into pieces no thicker than a 1/2". If the stalk is very thick, slice it in half down its length before chopping.
  2. Place the blueberries, rhubarb, sugar, and salt into the sauce pan. You should have at least 4" between the top of the ingredients and the top of the sauce pan. Mostly cover and place over medium heat. Stir occasionally until the sugar is all dissolved.
  3. Remove the cover, raise the heat to medium high and cook, stirring occasionally, until the syrup reaches 8F above the boiling point of water. (220F at sea level.)
  4. Carefully transfer hot syrup & fruit into storage containers.
  5. For making jam, you can add a large chopped apple to the pot with the rest of the fruit or follow the directions on your favourite commercial fruit pectin.
Notes

I put this together to use up the rhubarb that we received from our CSA shares and some frozen berries I had left over from last summer. The recipe can be multiplied.

The syrup freezes well and it is great on pancakes, stirred into lemonaide, added to kefir or ice creame shakes, or added to carmelized onions and served as a glaze with duck, lamb, or pork.

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