Summary: I often find blueberry jams to be uncomfortably sweet. This recipe remedies that by incorporating tangy rhubarb, Cava and a few grinds of black pepper. Delicious on toast, on yogurt or with cheese and crackers.
Yield: about 2 cups (two half-pints)
- 2 cups blueberries (preferably organic), washed, lightly crushed
- 2 cups washed, trimmed and chopped rhubarb (preferably organic, leaves removed)
- 2 cups unrefined, granulated sugar
- the juice of 1 lemon, add some lemon zest too if you want
- 1 cup Cava (or Prosecco or champagne)
- 8 fresh grinds black pepper
Fill your canning pot with enough water to cover your jars by at least an inch. Set over high heat, and when at a boil, carefully place your jars inside to sterilize. In that same pot, or in a small saucepan full of boiling water, place your lids and let them soften a bit. You can leave the jars in the hot water until you need them or remove and place them face down on a clean towel. Remove the lids from the larger pot using a magnetic lid lifter or, if you've got them in a saucepan, turn off the heat, and let them stay there until you're ready. Keep the water in your canning pot at a boil.
In a heavy-bottomed, non-reactive pot set over high heat, toss together the lightly crushed blueberries, rhubarb and sugar. When the sugar has dissolved, add the lemon juice, Cava and black pepper; stir to combine well.
Bring to a boil, stirring regularly so the bottom does not stick or scorch. Cook at a boil for 15-20 minutes; when temp is between 217 and 220, jam has started to adhere to the sides of the pot, it sheets rather than rains off the back of a wooden spoon, things are looking nice and thick, ladle carefully into your prepared jars, apply the lids and bands, and process 10 minutes in the boiling water bath. Remove from bath and let rest/cool for six hours, undisturbed. Store in a cool place, out of direct sunlight.