1. Can I use frozen blueberries and rhubarb?

Yes, you can use frozen fruit! Just be sure to thaw and drain any excess liquid before cooking.

2. How can I tell if my jam is set properly?

Perform the "plate test." Place a small amount of jam on a cold plate. If it holds its shape and wrinkles a bit when pushed, it's set.

3. How long does homemade jam last?

When canned properly, it can last up to a year. Once opened, store in the fridge, and it should be consumed within a month.

4. Can I reduce the sugar in the recipe?

Yes, you can reduce the amount of sugar, but keep in mind that sugar helps set the jam and acts as a preservative.

5. Is it necessary to use pectin?

No, pectin is not strictly necessary. It helps achieve a thicker consistency more quickly but is not essential if you’re willing to cook the mixture longer to thicken it naturally.

Blueberry Rhubarb Jam

Description

This Blueberry Rhubarb Jam blends the tartness of rhubarb with the natural sweetness of blueberries, creating a vibrant, fruity spread that’s perfect on toast, yogurt, pancakes, or even as a filling for baked goods.

Ingredients

Scale

Essential Ingredients:

2 cups fresh rhubarb, chopped – Adds tang and a firm texture to balance the blueberries.
2 cups fresh blueberries – Contributes sweetness, color, and a deep berry flavor.
1 1/2 cups granulated sugar – Sweetens the jam and helps preserve it.
1/4 cup water – Helps soften the fruit while cooking.
1 tablespoon lemon juice – Brightens the flavors and provides acidity for balance and preservation.

Optional Add-Ons:

1/2 teaspoon ground cinnamon – Adds warm spice that complements both fruits.
1 packet fruit pectin – Optional, for a firmer set if desired.

Instructions

In a medium saucepan, combine rhubarb, blueberries, sugar, and water. Stir well and let sit for 5 minutes to start drawing out juices.
Place saucepan over medium heat and bring the mixture to a boil. Reduce heat to a gentle simmer and cook for 20–25 minutes, stirring frequently and mashing the fruit with a spoon or potato masher.
Stir in lemon juice and, if using, cinnamon and fruit pectin. Cook for an additional 5 minutes or until the jam reaches your desired consistency.
To test thickness, place a small spoonful on a chilled plate. Let it sit for a minute—if it wrinkles when pushed, it’s ready. If not, continue cooking and test again in a few minutes.
Once done, remove from heat and let cool. Transfer to sterilized jars and refrigerate for up to 3 weeks or process in a water bath for long-term storage.

Notes

Use fresh, ripe fruit for the best flavor and natural pectin content.
Adjust sugar to taste depending on the tartness of your rhubarb.
For a smoother jam, blend slightly with an immersion blender before jarring.

Prep Time: 10 minutes
Cook Time: 25-30 minutes
Category: Jam / Spread
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 40
Sugar: 9g
Sodium: undefined
Fat: 0g
Saturated Fat: undefined
Unsaturated Fat: undefined
Trans Fat: undefined
Carbohydrates: 10g
Fiber: 0.5g
Protein: 0g
Cholesterol: undefined

Keywords: Blueberry Rhubarb Jam, Homemade Jam, Rhubarb Recipes, Fruit Spread, Summer Jam