Maple-Sweetened Blueberry Rhubarb Jam (gluten-free, vegan, cane sugar-free)
Tuesday, June 28, 2011
I love making low-sugar jams that with unrefined sweeteners like maple syrup, honey, evaporated palm sugar, or coconut sugar. These low-sugar jams aren't at all hard to make, thanks to the thickening power of pectin. There are a few brands of pectin available, and you can even make your own out of apple scraps, but I always go for Pamona's Pectin. Eventually I'll try making my own pectin, but right now the cheery blue box of Pamona's is a reliable and easy choice.
Pamona's Pectin can be a little tricky to find in stores. In the Twin Cities area, I know for sure that the Wedge Community Co-op and Whole Foods both carry it (the price is better at Whole Foods). I would recommend calling your local co-ops or natural foods stores to see if they have it before making the trip. If they don't stock it, they may be able to order it for you, so be sure to ask. And if you can't find at any of your local grocers, you can find it online very easily, either by the box or in bulk. I'd love to order a bulk bag of it, since it is much cheaper and pectin lasts forever. Every box of Pamona's has very detailed instructions and basic recipe frameworks, so if you've never canned before, they make it very easy to start.
I'm on a bit of a canning kick this summer and had a bevy of blueberries and rhubarb, so I thought it a good idea to combine them and make a delightful jam. I chose maple syrup for the sweetener, thinking that it would play very well with the blueberries, almost reminiscent of pancakes. For a little twist, I added freshly grated ginger, ground cinnamon and ground nutmeg.
