Name: Blueberry Rhubarb Jam
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
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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This Blueberry Rhubarb Jam is a perfect blend of tart rhubarb and sweet blueberries, creating a mouthwatering spread for your morning toast, scones, or as a topping for desserts. It’s incredibly easy to make and preserves the bright, fresh flavors of spring and summer, so you can enjoy the seasonal fruits all year long.

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

In a large saucepan, I combine the chopped rhubarb and blueberries. Then, I add the water and lemon juice, cooking the mixture over medium heat. I stir occasionally until the rhubarb breaks down and the mixture begins to thicken, which usually takes about 10-15 minutes.

Once the rhubarb has softened, I use a potato masher or spoon to mash the mixture to my desired consistency. If I prefer a smoother texture, I blend the mixture with an immersion blender or a regular blender (allow the mixture to cool slightly before blending).

Next, I stir in the granulated sugar and cinnamon (if I'm using it), bringing the mixture to a boil. I let it boil for about 5-10 minutes, stirring constantly to prevent burning.

If I want a thicker jam, I add the fruit pectin at this point, following the instructions on the packet. If not, I continue cooking the jam until it reaches the desired thickness. I check the consistency by placing a spoonful of the jam on a chilled plate and running my finger through it. If it wrinkles and doesn't run, it’s ready.

I pour the hot jam into sterilized jars, seal them tightly, and refrigerate. If I want to store it for the long term, I follow proper canning instructions, such as processing the jars in a boiling water bath.

Finally, I let the jam cool to room temperature before using it. It’s delicious on toast, scones, or as a topping for desserts!

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Servings: 10 servings

Variations

Spiced Blueberry Rhubarb Jam: If I want to add extra warmth, I like to include some ground ginger or allspice alongside the cinnamon for a spiced twist.

Less Sugar Option: For a lower-sugar version, I can reduce the sugar by half and use a sugar substitute. I might also add extra lemon juice to balance the flavors.

Berry Medley: If I have other berries on hand, I can mix in raspberries, blackberries, or strawberries to create a mixed berry jam.

Storage/Reheating

Storage: I store my blueberry rhubarb jam in sterilized jars. It can stay in the fridge for about 2-3 weeks. For longer storage, I can follow proper canning methods and store the jars in a cool, dark place for up to a year.

Reheating: If I want to reheat the jam, I simply warm it gently on the stove or in the microwave, stirring occasionally. I make sure not to overheat it so the texture remains perfect.

FAQs

How do I know when the jam is thick enough?

I test the jam by placing a spoonful on a chilled plate. If I run my finger through the jam and it wrinkles without running back together, it’s thick enough.

Can I use frozen rhubarb or blueberries?

Yes, I can use frozen rhubarb or blueberries. Just be sure to thaw and drain them before using to avoid extra moisture.

Is fruit pectin necessary?

No, fruit pectin is optional. If I prefer a thicker jam, I can use it. Otherwise, the jam will naturally thicken as it cooks.

Can I adjust the sweetness of the jam?

Yes, I can adjust the amount of sugar depending on my taste. For a less sweet jam, I can reduce the sugar or use a sugar substitute.

How long does homemade jam last?

Homemade jam typically lasts about 2-3 weeks in the fridge. If properly canned, it can last up to a year in a cool, dark place.

Conclusion

This Blueberry Rhubarb Jam is one of my favorite ways to enjoy the flavors of spring and summer all year long. The balance of tart rhubarb and sweet blueberries makes it a versatile and delicious spread for a variety of dishes. Whether I’m spreading it on my morning toast or adding it as a topping for desserts, it’s a jam that never disappoints. Plus, it’s so simple to make, I can easily prepare a batch to enjoy throughout the season or share with family and friends.

Recipe:

Blueberry Rhubarb Jam

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Author: Cheryl
Total Time: 35 minutes
Yield: 10 servings
Diet: Vegetarian

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Description

This Blueberry Rhubarb Jam is a perfect blend of tart rhubarb and sweet blueberries, creating a mouthwatering spread for your morning toast, scones, or as a topping for desserts. It preserves the bright, fresh flavors of spring and summer, allowing you to enjoy the seasonal fruits all year long.

Ingredients

2 cups fresh rhubarb, chopped

2 cups fresh blueberries

1 ½ cups granulated sugar

¼ cup water

1 tablespoon lemon juice

½ teaspoon ground cinnamon (optional)

1 packet fruit pectin (optional, for thicker consistency)

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Instructions

In a large saucepan, combine the chopped rhubarb and blueberries with water and lemon juice. Cook over medium heat, stirring occasionally, until the rhubarb breaks down and the mixture thickens (about 10-15 minutes).
Once the rhubarb has softened, mash the mixture to the desired consistency using a potato masher or spoon. For a smoother texture, blend with an immersion blender or regular blender (cool slightly before blending).
Stir in the granulated sugar and cinnamon (if using), bringing the mixture to a boil. Let it boil for 5-10 minutes, stirring constantly.
If you prefer a thicker jam, add the fruit pectin and follow the instructions on the packet. Otherwise, continue cooking until the jam reaches the desired thickness. Test consistency by placing a spoonful on a chilled plate. If it wrinkles and doesn't run, it's ready.
Pour the hot jam into sterilized jars, seal them tightly, and refrigerate. For long-term storage, follow proper canning methods, such as processing jars in a boiling water bath.
Let the jam cool to room temperature before using. Enjoy on toast, scones, or as a topping for desserts!