Blueberry Rhubarb Jam With Maple Syrup Recipe

Lucy Baker

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.

Recipe Facts

Active: 60 mins
Total: 90 mins
Makes: 5 jars

Rate & Comment


  • 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


  1. Whisk the sugar and pectin in a medium bowl and set aside.

  2. Combine rhubarb and 1/4 cup water in a large saucepan. Bring to a boil, then reduce heat, cover, and simmer just until rhubarb breaks down, 10 to 12 minutes. Meanwhile, puree blueberries in a food processor or blender.

  3. Measure 2 cups of stewed rhubarb (reserve any extra rhubarb for another use). Return 2 cups of rhubarb and the pureed blueberries to the saucepan. Add lemon juice, calcium water, butter, cinnamon stick, star anise, and vanilla bean and bring to a boil over medium-high heat. Add maple syrup and sugar-pectin mixture and return fruit mixture to a boil, stirring constantly. Boil hard for one minute.

  4. Remove pot from heat and skim any foam from surface of the jam with a cold metal spoon. Remove and discard star anise, cinnamon stick, and vanilla bean. Ladle jam into hot sterilized jars and process them in a hot water bath for 10 minutes.

This Recipe Appears In