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Blueberry Rhubarb Jam

Blueberry Rhubarb Jam: Sweet & Tart Bliss in a Jar

This Blueberry Rhubarb Jam captures bold sweet-tart flavors in a jar, perfect for elevating your toast or desserts.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 cups
Course: Sauces
Cuisine: American
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Jam
  • 2 cups chopped rhubarb Opt for bright red stalks for maximum flavor.
  • 2 cups blueberries Fresh or fully thawed frozen blueberries can be used.
  • 1.5 cups granulated sugar Feel free to reduce for less sweetness.
  • 0.25 cups water Necessary for cooking the fruits.
  • 1 tablespoon lemon juice Boosts brightness and preserves the jam.
  • 0.5 teaspoon ground cinnamon Optional, adds warmth to the flavor.
  • 1 packet fruit pectin Optional, for thicker jam consistency.

Equipment

  • large saucepan
  • Potato masher or immersion blender
  • Sterilized jars

Method
 

Step-by-Step Instructions
  1. In a large saucepan, combine 2 cups of chopped rhubarb, 2 cups of blueberries, 1/4 cup of water, and 1 tablespoon of lemon juice. Cook for 10-15 minutes over medium heat, stirring occasionally.
  2. Once the fruit is tender, use a potato masher or an immersion blender to mash the mixture to your desired consistency.
  3. Stir in 1 1/2 cups of granulated sugar and 1/2 teaspoon of ground cinnamon into the fruit mixture. Bring to a gentle boil while stirring constantly for about 5-10 minutes.
  4. To check thickness, place a spoonful onto a chilled plate. If it holds its shape, it's ready; if too runny, boil for a few more minutes.
  5. Pour the hot mixture into sterilized jars, leaving about 1/4-inch headspace. Seal tightly and let cool to room temperature.

Nutrition

Serving: 1tablespoonCalories: 50kcalCarbohydrates: 13gPotassium: 20mgSugar: 12gVitamin C: 1mg

Notes

Store in sterilized jars and refrigerate for up to 3 weeks. For longer storage, freeze or follow safe canning procedures.

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