There are many things we look forward to in Spring, and Rhubarb is near the top of that list!
We love this jam with fresh sheep milk ricotta and chives on a crostini, or with shaved Country Ham on a baking powder biscuit !
- 1 pound rhubarb stalks, cut into 1-inch pieces
- 1 pound blueberries
- 3 cups sugar
- 2 tablespoons fresh lemon juice
- Pinch of salt
How to Make It
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.
Make Ahead. The jam can be refrigerated for up to 2 weeks.