Go Back

Blueberry Rhubarb Jam

A delightful blend of sweet blueberries and tangy rhubarb, this jam captures the essence of early summer in every spoonful.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast, Preserves
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups blueberries Fresh blueberries for best flavor.
  • 2 cups rhubarb, chopped Tender rhubarb enhances the jam's consistency.
  • 1 cup sugar Standard white sugar.
  • 1/4 cup lemon juice Freshly squeezed for better taste.
  • 1 package fruit pectin To help the jam set.

Method
 

Preparation
  1. Wash the blueberries thoroughly and chop the rhubarb into small pieces.
Cooking
  1. In a large pot, combine the blueberries, chopped rhubarb, sugar, and lemon juice. Let this mixture sit for about 15 minutes.
  2. Stir in the fruit pectin and bring the mixture to a rolling boil while stirring occasionally.
  3. Once boiling, stir continuously for about 10 minutes.
  4. To check if the jam is ready, drop a spoonful onto a cold plate. If it holds its shape after a few seconds, it’s ready. If not, continue boiling for a few more minutes.
  5. Pour the hot jam into sterilized jars, leaving about 1/4-inch headspace. Seal tightly.
  6. Allow the jars to cool at room temperature, then store them in the refrigerator or pantry.

Notes

Substitutions: Use honey or maple syrup instead of sugar for different flavors. Timing: Cooking time can vary slightly, so keep stirring and checking consistency. Avoid overcooking to prevent thick jam.