Water-Bath-Canning Blubarb Jam with Coriander and Vanilla

 Fourth of July weekend always means blueberry-picking for Farmer Jones and me. 

We have a U-Pick farm we really like in Oregon City where berries are only $2.25/lb!  Sadly, they are closing after this season because it is time to retire.  We are happy for the folks that run it, and we will be looking for a new favorite U-Pick farm next season!

We ended up picking twelve-and-a-half pounds of blueberries that day; we were very happy with that haul!  But with so many fresh berries, it was time to do something with all the blueberries we had stashed away in the freezer!

Around the same time, I was also harvesting lots of fresh rhubarb from our little rhubarb patch, and I thought about combining it with the blueberries to make a Blubarb Jam!  

I read something recently, something about the chemical composition of blueberries being similar to that of coriander.  So, as I was testing the recipe, I noted that adding coriander really did heighten the blueberry flavor.  But I really needed something to smooth out the sharp flavors, and I thought about that nice Mexican vanilla that my mom brought back for me from Mexico.  That was the winner!

This jam is really good with soft cheeses like goat cheese or ricotta.  Or spread it on buttered toast!  Or eat it with a spoon!  Or bathe in it!  I don't know your life.

On to the recipe!

10 cups fresh or frozen blueberries (a mix of sweet and tart varieties is best, but use what you have)
7 cups chopped fresh or frozen rhubarb
1 cup honey
5 cups sugar
1/2 cup lemon juice
1 heaping teaspoon ground coriander
4 teaspoons good Mexican vanilla (or use what you have)

Combine all ingredients in a large, heavy pot.  Blend about half of the mixture in a blender or food processor.  Cook down for about 1.5 to 2 hours (note there is no pectin in this recipe, so this is going to cook down a long time).  If you can't watch the pot for this long, you can absolutely cook it down part one day and pick it up the next day to finish it off.

Ladle this tasty jam into half-pints, leaving 1/2" headspace.  Wipe the rims, place the lid and the ring (finger-tight) and then place them in your canner.

Process half-pints for 15 minutes.  Watch your water levels and add more boiling water to keep the water at least 1" above the level of the lids.

Turn off the heat and let rest for 5 minutes.  Remove the jars from the canner and place on a towel in a draft-free spot where they will be undisturbed for 12-24 hours.  Check your seals and enjoy!

Yield: 10 Half-pint jars