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–+ servings
Blueberry Rhubarb Jam

Blueberry Rhubarb Jam for a Sweet and Tart Spread

Experience the delightful balance of sweet blueberries and tart rhubarb with this Blueberry Rhubarb Jam, perfect for spreading or gifting.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4 jars
Course: Dessert
Cuisine: American
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Jam Base
  • 2 cups Blueberries fresh is best, but frozen works too
  • 2 cups Rhubarb firm, vibrant stalks, chopped
  • 2 cups Sugar granulated
  • 1 package Pectin suitable for your prep method
Optional Adds
  • 1 packet Jell-O for additional flavor and texture

Equipment

  • Large heavy-bottomed pot
  • sterilized glass jars
  • cold plate

Method
 

Step‑by‑Step Instructions
  1. Wash the fresh blueberries thoroughly under cold running water and set aside to drain. Chop the rhubarb stalks into small pieces.
  2. In a large pot, combine chopped rhubarb, blueberries, sugar, and pectin. Stir gently and let it sit for 10 minutes to macerate.
  3. Bring the mixture to a rolling boil over medium heat, stirring frequently. Cook for about 10 minutes.
  4. Perform a spoon test to check if the jam has set. If it holds shape on a cold plate, it's ready.
  5. Ladle hot jam into sterilized jars, leaving a quarter-inch headspace, and attach lids securely.
  6. Let the jars cool at room temperature for several hours. Check that lids are sealed properly before storage.

Nutrition

Serving: 1jarCalories: 90kcalCarbohydrates: 22gPotassium: 15mgFiber: 1gSugar: 18gVitamin C: 10mgCalcium: 1mgIron: 1mg

Notes

Choose fresh fruit for optimal flavor and ensure proper pectin use for best results.

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