Blueberry Rhubarb Jam with Maple Syrup

Ingredients

• 1 1/2 cups sugar
• 3 teaspoons Pomona's Universal Pectin
• 1 pound rhubarb, diced
• 2 packages blueberries
• 1/4 cup freshly squeezed lemon juice
• 4 teaspoons calcium water
• 1/4 teaspoon unsalted butter
• 1 cinnamon stick
• 1 star anise
• 1/2 vanilla bean, split
• 1 cup pure maple syrup

Directions

1. In a medium bowl, whisk together the sugar and pectin, then put the bowl aside. Add the rhubarb and 1/4 cup water to a large saucepan. Bring it to a boil, lower the heat, cover the pan, and cook until the rhubarb has softened and fallen apart, 10 to 12 minutes. While that cooks, puree the blueberries in a food processor or blender.
2. Measure out 2 cups of the cooked rhubarb, saving any extra rhubarb for something else. Put the 2 cups of rhubarb back into the saucepan along with the blueberry puree. Stir in the lemon juice, calcium water, butter, cinnamon stick, star anise, and vanilla bean, then bring the mixture to a boil over medium-high heat.
3. Pour in the maple syrup and add the sugar-pectin mixture. Bring the fruit back up to a boil, stirring the whole time. Once it is boiling vigorously, cook it for 1 minute.
4. Take the pot off the heat, then use a cold metal spoon to lift off any foam on top of the jam. Fish out and discard the star anise, cinnamon stick, and vanilla bean. Ladle the jam into hot sterilized jars, then process the jars in a hot water bath for 10 minutes.