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Blueberry Rhubarb Jam Recipe

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3.9 from 2 reviews

This homemade Blueberry Rhubarb Jam combines the tartness of rhubarb with the natural sweetness of blueberries, making a perfect spread for toast, desserts, or as a gift. Cooked on the stovetop and easily preserved through water bath canning, this jam is a delightful balance of fresh fruit, sugar, and lemon zest for brightness.

Ingredients

Fruit

  • 4 cups blueberries, washed
  • 4 cups rhubarb, washed and cut into 1/4 inch slices
  • 1 lemon, zest and juice

Sweetener

  • 4 cups white granulated sugar

Instructions

  1. Prepare the fruit: In a large pot or jam pan, combine the blueberries, sliced rhubarb, and the zest and juice of one lemon. Cook over medium-high heat for 5-10 minutes until the fruit softens, then use a potato masher to gently mash the mixture.
  2. Add sugar and cook jam: Stir in the sugar, then bring the mixture to a boil over medium-high to high heat. Boil for 20-25 minutes, stirring constantly once boiling, to prevent scorching. Continue cooking until the jam reaches the gelling stage, indicated by the thickened consistency.
  3. Remove from heat: Once thickened, remove the pot from heat. At this point, you can either spoon the jam into jars to refrigerate or proceed to can them.
  4. Water bath canning: Ladle hot jam into clean mason jars, leaving 1/4 to 1/3 inch headspace. Remove air bubbles, wipe rims clean, place on new lids and bands. Process jars in a boiling water bath for 10 minutes, adjusting for altitude if necessary.
  5. Cool and store jars: Turn off heat and let jars rest in the warm water for 5 minutes. Remove jars and place on a towel on the counter without directly contacting the surface. Let jars cool undisturbed for about 24 hours until lids seal.
  6. Storage advice: Store sealed jars in a cool, dry place for 12-18 months for best quality. If any jars do not seal, refrigerate and consume within 10-14 days.

Notes

  • To test if the jam has set, place a small spoonful on a cold plate; if it wrinkles when pushed with a finger, it’s ready.
  • Stir constantly after boiling starts to avoid burning on the bottom of the pot.
  • Adjust boiling time during water bath canning according to your altitude for safety.
  • Use fresh, high-quality fruit for best flavor and texture.

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