Vier het blauwe bessenseizoen met deze klassieke zelfgemaakte jam boordevol frisse zomerse smaken! Zoete, levendige blauwe bessen koken in tot een rijke spread die perfect is op toast, koekjes, pannenkoeken, cheesecake of door yoghurt geroerd. Het is een makkelijke favoriet waar je ook lang na het blauwe bessenseizoen van kunt genieten. Recept in de reacties…

Step 4: Cool and Store

1. 1. Once the jam has thickened, remove from heat and let it cool slightly.

   2. Pour into sterilized jars, leaving about ¼-inch headspace.

   3. Seal with lids and allow to cool at room temperature.

   4. Once cool, refrigerate for up to 3 weeks, or process in a hot water bath for shelf-stable storage (up to 1 year).

Tips for Success

• • Taste as you go. Depending on your rhubarb and blueberry sweetness, you may want to adjust the sugar.

  • No pectin? This jam will still thicken naturally thanks to the fruit’s natural pectin. Just simmer a bit longer.

  • Sterilize your jars if canning: boil jars and lids for 10 minutes, then fill while hot.

Ways to Use Blueberry Rhubarb Jam

• • Spread on gluten-free toast or English muffins

  • Swirled into oatmeal or yogurt

  • As a topping for pancakes or waffles

  • Use it as a filling in pies, tarts, or pop-tarts

  • Add to a cheese board for a sweet/tart contrast

• Stir into cocktails or lemonade for a fruity twist

Nutrition Information (Per Tablespoon)

Note: Actual nutrition will vary based on how long the jam is reduced and how much sugar is used.