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Blueberry Rhubarb Jam With Maple Syrup Recipe
Ingredients (11)
- 1 1/2 cups sugar
- 3 teaspoons Pomona's Universal Pectin
- 1 pound rhubarb, diced (about 6 stalks)
- 2 (6-ounce) packages blueberries
- 1/4 cup freshly squeezed lemon juice
- 4 teaspoons calcium water (included in the Pomona's Pectin packet)
- 1/4 teaspoon unsalted butter
- 1 cinnamon stick
- 1 star anise
- 1/2 vanilla bean, split
- 1 cup pure maple syrup
Directions
Learn how to make this recipe at Serious Eats