Rhubarb Muscat Wine Jam - Rhubarb Blackberry Lime Jam

We have company this week but I squeezed in a little time to put up the Rhubarb that one of my canning group friends gave me to can. I have been canning the Rhubarb using my recipes but giving her jars in exchange. She loves it, I love getting to be creative, and we both get some awesome tasting jams.

My friend and workmate from Australia is here staying with us and he loves his morning bagel with cream cheese and whatever is deep and rich in the jam section of my frig. He knows that we love wine and has been introducing us to some of the different varietals "down under". This trip he brought me a bottle of Muscat Wine, Morris of Rutherglen. Muscat wine is a one of the oldest grapes and is used for wines, raisins, and table eating grapes. It has a sweet almost fig flavor as a muscat and is primarily a dessert wine. The combination with the Rhubarb as a canning recipe I knew would be a perfect fit.

I had so much Rhubarb that I had an additional two cups to combine with another fruit, Blackberries which always makes a beautiful presentation. As canning recipes go, this one with the zest of a lime and lime juice brought out the sweetness that is sometimes lacking in the Rhubarb. I used the Ball Flex Batch low sugar/no sugar pectin which I think has revolutionized the way that I can put together a less sugar intensive recipes and still get the gel you need. Here are the canning recipes:

Rhubarb Blackberry Lime Jam

2 cups diced fresh Rhubarb
1 cup frozen or fresh Blackberries

1 t. lime zest

2 T. bottled lime juice

1 1/2 cups sugar

1 1/2 T. pectin (Flex Batch low sugar/no sugar)

If using frozen berries let thaw for 30 minutes if possible. Sterilize 2 half pint jars. (I had enough to make an additional 4 oz jar as well) Combine all ingredients in a medium dutch oven and cook on high heat for about 10 minutes till the recipes is at a boil. Continue stirring until Rhubarb starts to break down.  Bring back to a boil for one minute. Add pectin and continue for one minute more at a full boil. Remove from heat and using a canning funnel, ladle the recipe into the jars leaving 1/4" head space. Add sterilized lids and rings and process in water bath timing 10 minutes after the water has reach a full boil.

Rhubarb Muscat Wine Jam

4 cups diced fresh Rhubarb

1 t. lemon juice

1/3 cup Muscat Wine

2 cups sugar

1 1/2 T. pectin (Flex Batch low sugar/no sugar)

Sterilize 4 half pint jars. Combine all ingredients in a medium dutch oven and cook on high heat for about 10 minutes till the recipes is at a boil. Continue stirring until Rhubarb starts to break down. Using a potato masher smash Rhubarb until mixture is smooth. Bring back to a boil for one minute. Add pectin and continue for one minute more at a full boil. Remove from heat and using a canning funnel, ladle the recipe into the jars leaving 1/4" head space. Add sterilized lids and rings and process in water bath timing 10 minutes after the water has reach a full boil.