Tuesday, May 1, 2012

Blueberry Rhubarb Jam with Lime and Agave

Blueberry-Lime Rhubarb Jam
Yield: 3 pints

I'm a jam maker - usually every spring I make a few batches of jam, this spring I had some extra rhubarb left over from my other jam, and decided to experiment with a new recipe.

I prefer my jams to be sugar-free or sugar-less if possible, so lately I have made my recipes to include healthier sugar options, such as agave or honey, and I really like the mild sweetness it produces, and the firm jam that results.

Sugar free jams are notorious for a watery consistency, so this low sweetener version is perfect in taste and texture.

3 pints of blueberries
2 cups of chopped rhubarb
2 limes - zest and juice
1 cup of agave syrup
1 package sugar-free pectin


Chop rhubarb into small pieces, removing outer red layer if it is stringy.   Cook over medium high heat for a few minutes to soften.

Add blueberries and 1/2 cup of water, along with zest and juice of limes. Limes and blueberry pair well together so I prefer fresh limes to lemons for this recipe. Stir in pectin.

Bring to a rapid boil and then let boil for 2 minutes. Remove from heat and stir in agave syrup.
If canning - place in your prepared jars and process according the the directions on the pectin box - based on your altitude.  For me, in Denver - it was 20 minutes.

No comments:

Post a Comment