Black and Blue, BlueBarb blueberry jam recipes

Blueberries, rhubarb and blackberries--partners in jam

There was a time when blueberries were hard to come by. In 1950’s Washington state you had to compete with the local black bear population if you picked them in the wild. And store-bought berries were pricey.

That’s why, in classic recipe collections you often find blueberries combined with other more readily available fruits and berries in jams and compotes. The combinations sound odd to modern ears, but the flavors are rich and true, and have graced many a biscuit and been enjoyed around countless Formica kitchen tables in mid-century kitchens.

These days, blueberries are abundant and reasonably priced, but the old-fashioned recipes stand the test of time.

“Bluebarb,” a blueberry-rhubarb jam, and “Blueberry Blackberry Jam,” (we call it “black and blue”) are reprinted with the kind permission of the Farm Journal from The Farm Journal Freezing and Canning Cookbook, edited by Nell B. Nichols and Kathryn Larson. It is out of print, but turns up from time to time in used bookstores and is also available online.

Bluebarb Jam

• 3 cups finely cut rhubarb
• 3 cups crushed fresh blueberries
• 7 cups sugar
• 1 bottle liquid fruit pectin (6 ounces)

1. Combine rhubarb and blueberries in a large saucepan; add sugar, mix.
2. Place over high heat; bring to full rolling boil and boil hard 1 minute, stirring constantly.
3. Remove from heat; stir in pectin. Skim.
4. Ladle into hot sterilized jars to within 1/8” of jar top.
5. Wipe jar rim; adjust lids.
6. Process in boiling water bath 5 minutes.
7. Remove from canner and complete seals unless closures are self-sealing type.
8. Makes about 9 half-pints. 

Black and Blue (Blueberry/Blackberry Jam)

• 6 cups blackberries
• 1/4 cup water
• 1 cup blueberries
• 7 cups sugar
• 3 ounces liquid pectin

1. Wash and pick over blackberries. Crush. Combine with water in saucepan.
2. Bring to a boil and simmer, covered, 5 minutes.
3. Force mixture through a coarse sieve or a food mill.
4. Wash and sort blueberries.
5. Add to blackberry pulp; measure 4 cups (add water if necessary to make full amount).
6. Combine fruit and sugar in a very large saucepan, mixing well.
7. Heat to a full rolling boil; boil hard 1 minute, stirring constantly.
8. Remove from heat; stir in pectin. Skim.
9. Wipe jar rim; adjust lids.
10. Process in boiling water bath 5 minutes.
11. Remove from canner and complete seals unless closures are self-sealing type.
12. Makes about 10 half-pints.