Blueberry Rhubarb Jam
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!
- 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)
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.
Find it online: https://yumfamilyrecipes.com/blueberry-rhubarb-jam/
