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Blueberry Rhubarb Jam With Maple Syrup

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Blueberry Rhubarb Jam With Maple Syrup

Ingredients

  • 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
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