Description
This blueberry rhubarb jam is the perfect combination of sweet and tart flavors, made with fresh ingredients and no preservatives. Whether spread on toast, mixed into yogurt, or used as a dessert topping, this easy homemade jam is a delicious way to enjoy blueberries and rhubarb year-round.
Ingredients
Scale
- 4 cups fresh blueberries (or frozen, thawed)
- 3 cups rhubarb, diced
- 3 cups granulated sugar
- 2 tablespoons lemon juice
- 1 packet pectin (optional)
Instructions
- Prepare Ingredients: Wash blueberries, dice rhubarb, and sterilize jars.
- Combine Ingredients: In a large saucepan, mix blueberries, rhubarb, and sugar. Stir over medium heat until sugar dissolves.
- Cook the Jam: Add lemon juice and simmer for 30-40 minutes, stirring frequently.
- Check Consistency: Test on a cold plate—if it wrinkles when pushed, it’s ready.
- Canning (Optional): Pour hot jam into sterilized jars, leaving ¼-inch space at the top. Seal jars and process in a water bath for long-term storage.
- Cooling & Storage: Let jars cool before refrigerating or storing in the pantry.
Notes
- For a thicker jam, use pectin or cook a little longer.
- Adjust sugar based on fruit ripeness.
- Store refrigerated for up to 3 weeks or canned for up to 1 year.
- Jam thickens as it cools.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Condiment / Preserve
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 40-50 kcal
- Sugar: 8-10g
- Carbohydrates: 10-12g
- Fiber: 1g