Discover the delightful fusion of flavors with this Blueberry and Rhubarb Jam recipe, drawn from my treasured collection of Newfoundland fundraising cookbooks from the 60s, 70s, and 80s. This jam combines the sweet and tangy notes of blueberries with the tartness of rhubarb, creating a vibrant and delicious preserve that’s a true taste of Newfoundland.
This recipe highlights the natural sweetness of ripe blueberries and the zesty bite of fresh rhubarb. The resulting jam is a harmonious blend of fruity and tangy flavors, making it a versatile addition to your pantry. Whether spread on warm toast, used as a topping for desserts, or enjoyed in a variety of baked goods, this jam adds a burst of flavor that evokes the charm of Newfoundland’s culinary traditions.
Preparing Blueberry and Rhubarb Jam allows you to connect with the island’s rich heritage, celebrating traditional ingredients and recipes. Each jar is not just a preserve but a piece of Newfoundland’s history, offering a delicious way to enjoy its unique flavors throughout the year.
Blueberry and Rhubarb Jam Recipe:
8 cups blueberries
1 cup water
4 cups rhubarb
4 cups sugar
Cut washed rhubarb into 1/2″ pieces.
Combine fruit and water and cook 10 minutes.
Add sugar, bring to boil and cook until thick.
Seal in hot sterile jars. Seal with hot wax
