Looking for a vibrant, fruit-forward jam that captures the essence of summer? This Blueberry Rhubarb Jam is the perfect balance of sweet and tart, combining juicy blueberries with tangy rhubarb in a simple, no-pectin-needed recipe. With just a handful of ingredients and under an hour of cooking time, you’ll have a richly flavored homemade jam that’s perfect for spreading on toast, swirling into yogurt, or gifting to friends and family. Whether you’re a seasoned jam-maker or a beginner, this recipe is as approachable as it is delicious.
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Sweet and Tart Blueberry Rhubarb Jam
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Looking for a vibrant, fruit-forward jam that captures the essence of summer? This Blueberry Rhubarb Jam is the perfect balance of sweet and tart, combining juicy blueberries with tangy rhubarb in a simple, no-pectin-needed recipe. With just a handful of ingredients and under an hour of cooking time, you’ll have a richly flavored homemade jam that’s perfect for spreading on toast, swirling into yogurt, or gifting to friends and family. Whether you’re a seasoned jam-maker or a beginner, this recipe is as approachable as it is delicious.
Ingredients
- 2 cups blueberries, fresh or frozen
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Macerate the Fruit:
In a large saucepan, combine blueberries, rhubarb, and sugar. Let sit for 30 minutes to draw out the natural juices. - Add Flavorings:
Stir in the lemon juice, vanilla extract, cinnamon, and salt until everything is well mixed. - Cook the Jam:
Bring the mixture to a boil over medium heat, stirring occasionally. Reduce heat and simmer for 20–25 minutes until thickened and rhubarb is soft. - Test the Consistency:
Drop a spoonful on a cold plate. If it holds its shape after you drag your finger through it, it’s ready. If not, cook a few minutes more. - Jar the Jam:
Pour into sterilized jars, leaving 1/4-inch headspace. Seal tightly and let cool at room temperature. Store in the fridge or process for longer shelf life.
Notes
- No Pectin Needed:
The natural pectin in rhubarb and blueberries helps the jam set without added commercial pectin. Just be sure to cook it long enough to reduce and thicken. - Use a Wide Pan:
A wide saucepan helps the liquid evaporate faster and evenly, giving you a better consistency and a quicker cook time. - Cool Completely Before Storing:
Let the jam cool completely before sealing and storing in the fridge to avoid condensation inside the jar, which can lead to spoilage.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Jam & Spreads
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110 kcal
- Sugar: 21 g
- Sodium: 30 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 0 g
- Cholesterol: 0 mg
Keywords: blueberry rhubarb jam, summer jam recipe, homemade fruit spread
Ingredients
- 2 cups blueberries (fresh or frozen)
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
Directions
- Macerate the Fruit:
In a large saucepan, combine the blueberries, chopped rhubarb, and sugar. Stir gently to coat, then let the mixture sit for about 30 minutes so the fruit can release its juices. - Add Flavor and Cook:
Stir in the lemon juice, vanilla extract, cinnamon, and salt. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally. - Simmer Until Thickened:
Once boiling, reduce heat to low and simmer for 20–25 minutes, or until the jam thickens and the rhubarb is completely softened. You can use a potato masher to break down the fruit more if desired. - Test for Doneness:
To test the jam’s consistency, place a small spoonful on a chilled plate and let it sit for 1 minute. Run your finger through it if the line holds, the jam is ready. If not, simmer a few more minutes and test again. - Jar and Cool:
Remove from heat and let cool slightly. Carefully pour the hot jam into sterilized jars, leaving about 1/4-inch space at the top. Seal the jars, let them cool to room temperature, then refrigerate.
Variation
- Strawberry Twist:
Replace half the blueberries with chopped strawberries for a sweeter, more complex flavor and a redder hue. Strawberries complement both rhubarb and blueberries beautifully. - Herbal Note:
Add 1 teaspoon of finely chopped fresh thyme or rosemary while cooking for a gourmet jam that pairs well with cheeses and savory dishes. - Citrus Boost:
Swap lemon juice with orange juice and add 1/2 teaspoon of orange zest for a sunnier citrus note that lifts the berry-rhubarb combo.
Cooking Notes
- No Pectin Needed:
The natural pectin in rhubarb and blueberries helps the jam set without added commercial pectin. Just be sure to cook it long enough to reduce and thicken. - Use a Wide Pan:
A wide saucepan helps the liquid evaporate faster and evenly, giving you a better consistency and a quicker cook time. - Cool Completely Before Storing:
Let the jam cool completely before sealing and storing in the fridge to avoid condensation inside the jar, which can lead to spoilage.
Serving Suggestions
- Classic Toast Topping:
Slather it on warm buttered toast or fresh sourdough for a perfect sweet-tart breakfast treat. - Swirled into Baked Goods:
Fold spoonfuls into muffin or cake batter for a fruity swirl that adds flavor and visual appeal. - With Cheese Boards:
Serve a small bowl of this jam alongside soft cheeses like brie or goat cheese for an elevated appetizer that guests will love.
Tips:
- Balance Sweetness and Tartness:
If your berries are super sweet, cut back slightly on sugar or increase lemon juice for more zing. - Texture Control:
Use a potato masher for a smoother texture or leave it chunky for more fruit bites in every spoonful. - Flavor Variations:
Try a splash of orange juice instead of lemon, or add a pinch of ground ginger for a spiced twist.
Frequently Asked Questions
- Can I use frozen blueberries or rhubarb?
Yes! Both frozen blueberries and rhubarb work great. There’s no need to thaw them first just add a few extra minutes to the cooking time. - How long does this jam last?
When stored in a sealed, sterilized jar in the fridge, the jam will last up to 3 weeks. If properly canned, it can last up to a year in a cool, dark pantry. - Can I reduce the sugar?
You can slightly reduce the sugar, but it may affect the texture and preservation. Try using 3/4 cup instead of 1 cup, or use a natural sweetener like maple syrup or honey. - Can I freeze the jam?
Yes! Once cooled, pour the jam into freezer-safe containers, leaving space for expansion. Freeze for up to 3 months and thaw in the fridge before using.
Conclusion
This Blueberry Rhubarb Jam is a perfect blend of sweet and tangy, ideal for breakfast spreads, desserts, or savory pairings. With simple ingredients and no pectin required, it’s a delicious way to preserve seasonal fruit. Whether you’re spooning it on toast or giving it as a homemade gift, it’s a small-batch jam with big flavor and a must-have in your fridge!