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Sweet and Tart Blueberry Rhubarb Jam

  • Author: Avery
  • 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

Scale
  • 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

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Find it online: https://averyrecipes.com/sweet-and-tart-blueberry-rhubarb-jam/