Blueberry-Rhubarb Conserva2018-07-02T16:26:17-04:00

Blueberry-Rhubarb Conserva

Presented by Molinari’s


  • 1 quart fresh blueberries
  • 3 T lemon juice
  • 4 1/2 T pectin
  • 5 cups sugar
  • 1 pint rhubarb, chopped


Place blueberries in a large saucepan or Dutch oven and crush with a potato masher, pastry fork or similar tool, add lemon juice and bring to a simmer over medium heat. Stir in pectin, then add sugar, cooking for 15 minutes. Add rhubarb and continue cooking at a low boil for about 5 minutes, until mixture gels to desired thickness. (To test, place a spoon in the freezer to chill, then dip it into the mixture to check consistency of conserva clinging to spoon. Desired thickness is a matter of personal preference.) Remove pan from heat and cool to room temperature. Serve as an accompaniment to a cheese plate, spooned over cheesecake, spread on toasted croissants—or any way you like. Store remainder in sealed containers in the fridge. Keeps for about 2 weeks, or several months in freezer.

Yields 3 pints

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As seen in the Summer/Fall 2018 Issue

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