Excerpted from Preserving with Pomona’s Pectin by Allison Carroll Duffy (Fair Winds Press, June 2013)
Yield: 4 to 5 half-pint (8-ounce) jars
Wash your jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring canner to a rolling boil, and boil jars for 10 minutes to sterilize them. (Add 1 extra minute of sterilizing time for every 1000 feet above sea level.) Reduce heat and allow jars to remain in hot canner water until ready to use. Place lids in water in a small saucepan, heat to a low simmer, and hold until ready to use. (If you’re using newer Ball lids, you may skip this part. However, I am in the habit of dipping my lids into the water bath before applying them.)
Measure out 2 cups of the mashed blueberries and 2 cups (473 ml) of the mashed rhubarb (saving any extra for another use), and combine the measured quantities in a saucepan. Add lemon juice and calcium water, and mix well.
In a separate bowl, combine sugar and pectin powder. Mix thoroughly and set aside.
Can Your Jam: Remove jars from canner and ladle jam into hot jars, leaving 1/4 inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, put on lids and screw bands, and tighten to fingertip tight. Lower filled jars into canner, ensuring jars are not touching each other and are covered with at least 1 to 2 inches of water. Place lid on canner, return to a rolling boil, and process in water bath for 10 minutes. (Add 1 extra minute of processing time for every 1000 feet above sea level). Turn off heat and allow the canner to sit untouched for 5 minutes, then remove jars and allow to cool undisturbed for 12 to 24 hours. Confirm that jars have sealed, then store properly.
TIP: You can substitute frozen berries for the fresh, and if you don’t have a lot of time, this is a good option. Simply defrost the berries, and then mash them as the recipe calls for. After defrosting, the berries will be in a lot of juice, but don’t drain them—simply incorporate all of the juice into the mashed berries.