Sunday, June 16, 2013

blueberry-rhubarb margarita jam

i drive past a blueberry farm
most days
wishing for the season
some days
mourning the end of summer
the day the
open sign pops up
on our little stretch of highway
i stop in
continuing my routine
each week
until blueberries are no more

i hoard
more berries than our small family can eat, out of hand
but not more than we can eat, prepared

i love to pair sweet blueberries with rhubarb from our garden
for this delicious
not too sweet
 blueberry rhubarb margarita jam
3 pints blueberries
8 oz rhubarb--chopped
2 cups granulated sugar
juice of 10 key limes
1/2 tsp kosher salt
1/4 tsp ginger
juice of 1/2 grapefruit (plus/minus)
1 oz tequila (can add up to 2 oz)

dump blueberries rhubarb, sugar, key lime juice, salt and ginger into your jam pot.  Cook on med-low heat, stirring occasionally, until you have a nice jam consistency (about 25-30 minutes).  taste for sweetness.  add at least 1/4 grapefruit juice to both adjust sweetness and for flavor.  cook for 5 more minutes and check again for sweetness. add more grapefruit if desired. pour in tequila and cook at least 5 minutes more.
test jam for firmness on a frozen plate. **i like my jam to be a bit runny.  you do not need pectin for this jam to firm up.  you can cook it to come out firmer, but be careful not to caramelize it.
place in sterilized jars and refrigerate or if you are a seasoned canner, process for longer storage.


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