Need some advice - blueberry rhubarb low sugar jam
Hi all! I'm hoping someone with more experience than me can offer some advice.
My family loves my mother in law's blueberry rhubarb jam, but the texture, with the amount of sugar we like, is too thin. So I've bought some Ball low/no sugar pectin to make a batch with.
Her recipe (as I make it - less sugar than the hand written recipe) is here:
8 cups Blueberries (fresh or frozen)
4 cups Rhubarb (chopped)
2 tablespoons lemon juice
1/4 tsp salt
Wash fruit & mix everything together
Cook 10 minutes uncovered
Add 2.5 cups sugar
Cook 10 mintes more
Bottle while hot - makes about 8 cups
I've always kept this in the freezer/fridge so never worried about it being shelf stable, but I do have a big pot I can use to properly process it, so I wouldn't mind giving that a try.
Do you think it would work if I used the Ball blueberry jam recipe with the average between the low & no sugar quantities for fruit & sugar, with 2:1 blueberries to rhubarb?
Pic of the beloved jam on top of a phyllo cheesecake nest 🤤