Here at the Loveless, we don’t restrict our jams and preserves to being served strictly on biscuits and toast. This Blueberry Rhubarb (hence, “Bluebarb”) Jam is so sweet and delicious, we thought it would be perfect atop real vanilla bean ice cream and finished with fresh blueberries. This was such a treat and we want you to be able to make it at home for yourself!
In a large heavy saucepan, combine blueberries, rhubarb, lemon juice and water. Bring to a boil, stirring frequently. Reduce heat and simmer for 10 minutes. Stir in sugar; turn heat to high and boil vigorously until jam reaches setting point. (218 - 220F), about 10 to 15 minutes, stirring frequently. Remove from heat, skim off any accumulating foam and stir for 3 - 5 minutes. Fill sterilized jars and seal.