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