Serious Eats: Recipes
Blueberry Rhubarb Jam with Maple Syrup
Thick, silky, and speckled with tiny chunks of blueberries, this jam has a pronounced maple flavor and is lightly scented with star anise, cinnamon, and vanilla. It would be perfect between layers of French toast, but also try it with buttery scones or cinnamon streusel muffins, or swirl it into oatmeal.
Note: If you can't find Pomona's Universal Pectin (available at many supermarkets) use any low- or no-sugar needed pectin and adjust according to package instructions.
About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets. She is currently at work on a second book about homemade food gifts. She lives in Brooklyn with her husband and dachshund.
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