Description

This Blueberry Rhubarb Jam is a sweet and tangy summer preserve that balances natural rhubarb pectin with the rich flavor of blueberries. With just four simple ingredients and no artificial pectin, this jam delivers antioxidant-rich, gourmet results perfect for spreading, baking, or gifting.

Ingredients

Scale

2 cups fresh blueberries (about 3/4 pound)
4 cups rhubarb, finely chopped (about 1 pound)
3 1/2 cups granulated sugar
2 tablespoons fresh lemon juice

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Instructions

Prepare jars and canner if preserving: sterilize jars and set canner to simmer at 180°F.
Wash blueberries, removing stems and damaged fruit. Rinse and chop rhubarb into 1/4-inch pieces.
In a large heavy-bottomed pot, combine blueberries, rhubarb, sugar, and lemon juice. Let sit 5–10 minutes to release juices.
Bring mixture to a boil over medium-high heat, then reduce to medium. Simmer 15–25 minutes, stirring frequently, until thickened.
Test set with freezer plate test: jam should wrinkle when pushed.
Ladle hot jam into sterilized jars, leaving 1/4–1/2 inch headspace. Remove bubbles, wipe rims, and seal with lids.
Process in boiling water bath for 10 minutes (15 minutes above 6,000 ft).
Cool jars 12–24 hours. Check seals before storing. Refrigerate opened jars.

Notes

Refrigerate opened jars for 3–4 weeks. Properly canned jars keep 12–18 months in a cool, dark pantry. For freezer storage, use freezer-safe containers, leaving 1-inch headspace.

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Category: Preserves
Method: Boiling & Canning
Cuisine: American

Nutrition

Serving Size: 2 tablespoons
Calories: 93
Sugar: 23g
Sodium: 1mg
Fat: 0.1g
Saturated Fat: 0.01g
Unsaturated Fat: 0.09g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 0.5g
Protein: 0.2g
Cholesterol: 0mg