Why You’ll Love Blueberry Rhubarb Jam Recipe

Perfect balance of flavors: The tangy rhubarb and sweet blueberries complement each other perfectly.
Easy to make: With simple ingredients and basic steps, you’ll have homemade jam in no time.
Versatile: Enjoy this jam on toast, scones, or as a topping for ice cream, pancakes, or cakes.
Customizable: Adjust the sweetness and texture to your preference, and try adding vanilla extract or other spices for an extra twist.

Ingredients

2 cups fresh rhubarb, chopped
2 cups fresh blueberries
1 1/2 cups granulated sugar
1/4 cup water
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon (optional)
1 packet fruit pectin (optional, for thicker consistency)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the fruit: In a large saucepan, combine the chopped rhubarb and blueberries. Add the water and lemon juice, and cook over medium heat. Stir occasionally until the rhubarb breaks down and the mixture starts to thicken, about 10-15 minutes.
Mash the fruit: Once the rhubarb has softened, use a potato masher or a spoon to mash the mixture to your desired consistency. For a smoother jam, you can use an immersion blender or regular blender (just let the mixture cool slightly first).
Add sugar and spices: Stir in the granulated sugar and cinnamon (if using), and bring the mixture to a boil. Let it boil for about 5-10 minutes, stirring constantly to prevent burning.
Check consistency: If you’re using fruit pectin, add it now and follow the instructions on the packet. Otherwise, continue to cook until the jam reaches your desired thickness. You can check by placing a small spoonful of the jam on a chilled plate and running your finger through it. If it wrinkles and doesn’t run, it’s ready.
Can or store the jam: Once the jam has thickened, pour it into sterilized jars while still hot. Seal tightly and refrigerate. If you’re canning the jam for longer storage, follow proper canning instructions, such as processing the jars in a boiling water bath.
Cool and Serve: Let the jam cool to room temperature before using. Serve on toast, scones, or as a topping for desserts!

Servings and Timing

Servings: Makes about 3-4 jars of jam
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Smoother texture: For a smoother jam, strain out the fruit seeds before cooking the jam.
Add vanilla: A teaspoon of vanilla extract will deepen the flavor and complement the fruit.
Lower sugar: If you prefer a less sweet jam, reduce the sugar to suit your taste.
Use other fruits: You can try adding other fruits like strawberries, blackberries, or raspberries for a different flavor profile.

Storage/Reheating

Storage: Store the jam in sterilized jars in the refrigerator for up to 3 weeks. If you’ve canned the jam, it will last for up to 6 months in a cool, dark place.
Freezing: You can also freeze the jam for up to a year. Make sure to leave some space at the top of the jar or container to allow for expansion during freezing.

FAQs

Can I use frozen rhubarb and blueberries?

Yes, you can use frozen fruit, but make sure to thaw them completely and drain any excess liquid before cooking.

Can I make this jam without pectin?

Yes, pectin is optional. The natural pectin in the fruit will help thicken the jam as it cooks, so you can skip it if you prefer a more natural version.

How do I know if the jam has reached the right consistency?

You can test the consistency by placing a small spoonful of the jam on a chilled plate. Run your finger through the jam, and if it wrinkles and doesn’t run, it’s ready.

Can I can this jam for long-term storage?

Yes, if you follow proper canning procedures, such as processing the jars in a boiling water bath, you can store this jam for several months.

Can I make this jam with other fruits?

Yes, feel free to experiment by adding other fruits like strawberries, peaches, or raspberries to the mix.

What type of rhubarb should I use?

Use fresh, bright red rhubarb stalks for the best flavor. Avoid using rhubarb with a greenish tint, as it may be too sour.

Can I add other spices to this jam?

Yes, you can add a pinch of nutmeg or ginger to the jam for additional warmth and complexity.

How long will this jam last?

If refrigerated, the jam will last for up to 3 weeks. Canned jam will last for about 6 months if stored in a cool, dark place.

Can I reduce the amount of sugar in this recipe?

Yes, you can reduce the sugar if you prefer a less sweet jam, but keep in mind that sugar also helps with preservation and consistency.

Can I use a different type of fruit pectin?

Yes, you can use any type of fruit pectin, just be sure to follow the instructions on the packet for the best results.

Conclusion

This Blueberry Rhubarb Jam is the perfect combination of tart and sweet flavors, with a simple, customizable recipe that yields a delicious homemade treat. Whether you enjoy it on toast, as a topping for desserts, or just by the spoonful, this jam is a fantastic way to use fresh rhubarb and blueberries in a way that’s sure to impress. With the option to can or refrigerate, it’s an easy way to preserve the flavors of summer for months to come!

Blueberry Rhubarb Jam

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Enjoy the perfect balance of tart and sweet with this homemade Blueberry Rhubarb Jam. Packed with fresh blueberries and rhubarb, this jam is bursting with flavor and perfect for spreading on toast, scones, or topping desserts. With an easy-to-follow recipe and optional tips for customizing, this jam is a must-try for any fruit preserve lover. You’ll love the fresh taste of this homemade treat!

Author: Emily
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2-3 cups
Category: Jam
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

2 cups fresh rhubarb, chopped
2 cups fresh blueberries
1 1/2 cups granulated sugar
1/4 cup water
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon (optional)
1 packet fruit pectin (optional, for thicker consistency)

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Instructions

Prepare the fruit: In a large saucepan, combine the chopped rhubarb and blueberries. Add the water and lemon juice. Cook over medium heat, stirring occasionally, until the rhubarb breaks down and the mixture begins to thicken, about 10-15 minutes.
Mash the fruit: Once the rhubarb has softened, use a potato masher or spoon to mash the mixture to your desired consistency. For a smoother texture, use an immersion blender or regular blender (allow the mixture to cool slightly before blending).
Add sugar and spices: Stir in the granulated sugar and cinnamon (if using). Bring the mixture to a boil, then let it boil for 5-10 minutes, stirring constantly to prevent burning.
Check consistency: If using fruit pectin, add it now and follow the packet instructions. Otherwise, continue to cook until the jam reaches your desired thickness. To test, place a small spoonful of the jam on a chilled plate. Run your finger through the jam; if it wrinkles and doesn’t run, it’s ready.
Can or store the jam: Pour the thickened jam into sterilized jars while still hot. Seal tightly and refrigerate. For long-term storage, follow proper canning instructions, such as processing the jars in a boiling water bath.
Cool and serve: Allow the jam to cool to room temperature before serving. Enjoy it on toast, scones, or as a topping for desserts!

Notes

For a smoother jam, strain out the fruit seeds before cooking.
Add a touch of vanilla extract for a richer flavor profile.
If you prefer a less sweet jam, reduce the amount of sugar to taste.