Before we dive in, I just want to say thank you. Seriously—whether you’re a long-time jam-making pro or this is your first-ever try, I’m so glad you’re here. Sharing recipes like this Blueberry Rhubarb Jam feels like sharing a piece of my kitchen with you, and there’s nothing I love more than that! This jam is sweet, slightly tart, and utterly vibrant—made for toast, swirled into yogurt, or even spooned straight from the jar (no judgment here).
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Why You’ll Fall in Love with This Blueberry Rhubarb Jam
This jam is everything homemade jam should be: glossy, jewel-toned, and packed with flavor. Blueberries bring that rich, deep sweetness, while rhubarb lends a bright, tangy twist that keeps each spoonful exciting. No pectin needed, just a handful of wholesome ingredients and a little patience. The texture? Lush and spreadable. The flavor? Balanced and bold. I’ve served this on scones at brunch and gifted jars to neighbors—it never disappoints.
Reasons to Love This Recipe
It’s naturally thickened—no added pectin.
Perfect balance of sweet and tart.
Small batch-friendly for beginners.
A beautiful way to preserve summer fruit.
Makes gorgeous gifts for friends and family.
What Does Blueberry Rhubarb Jam Taste Like?
Imagine the mellow, jammy sweetness of ripe blueberries layered with the bright zing of rhubarb—it’s anything but boring. The depth of flavor builds as it simmers, and once it cools, you get a jam that’s not just good… it’s unforgettable.
Benefits of Making Homemade Jam
Making your own jam gives you full control over what goes into your jars—no unnecessary preservatives, artificial flavors, or mystery thickeners. Plus, the satisfaction of hearing those jars pop as they seal? It never gets old.
Ingredients
2 cups chopped rhubarb (fresh or frozen)
2 cups fresh or frozen blueberries
2 cups granulated sugar
1 tbsp lemon juice
Zest of 1 lemon
Tools You’ll Need
Medium saucepan or jam pot
Wooden spoon or heatproof spatula
Potato masher (optional)
Canning jars with lids
Funnel (for easier pouring)
Clean towels for wiping rims
Ingredient Additions & Substitutions
Swap in raspberries or blackberries for part of the blueberries for a different berry twist.
Add a splash of vanilla extract at the end for warmth.
Use honey or maple syrup instead of some sugar—but note the consistency might vary.
How to Make Blueberry Rhubarb Jam
Combine rhubarb, blueberries, sugar, lemon juice, and lemon zest in a medium saucepan. Stir to coat the fruit in sugar and let it sit for about 15–20 minutes to macerate.2. Place the saucepan over medium heat. Stir until the sugar dissolves, then bring the mixture to a simmer.3. As the fruit cooks, use a spoon or potato masher to gently break it down. Simmer for 20–25 minutes, stirring frequently to prevent sticking.4. To test for doneness, spoon a bit onto a chilled plate—if it wrinkles when pushed, it’s ready. If not, cook for a few more minutes.5. Once thickened, ladle the hot jam into sterilized jars, wipe the rims, and seal with lids.6. If preserving, process jars in a boiling water bath for 10 minutes. If not, allow to cool and store in the fridge.
What to Serve with Blueberry Rhubarb Jam
This jam shines on toast or biscuits, but don’t stop there. Try it as:
A glaze for roast chicken or pork
A topping for cheesecake or ice cream
A filling for thumbprint cookies
A swirl-in for oatmeal or Greek yogurt
Tips for the Best Homemade Jam
Use ripe, flavorful fruit—your jam is only as good as your ingredients.
Keep stirring to avoid scorching, especially near the end.
A wide, shallow pan helps the jam cook down faster.
Skim off any foam on top for a clearer finish.
Storage Instructions
Refrigerator: Store cooled jam in airtight jars for up to 3 weeks.Freezer: Spoon into freezer-safe containers, leaving space at the top, and freeze up to 6 months.Pantry: If properly canned and sealed, jars can last up to a year in a cool, dark place.
General Info
This recipe yields about 2 half-pint jars. It’s naturally gluten-free and vegan. Perfect for gifting or small-batch preserving.
Frequently Asked Questions
Can I use frozen fruit? Yes! Just thaw and drain any excess liquid before using.Why no pectin? Rhubarb and blueberries both contain natural pectin. When cooked with sugar and lemon, the mixture thickens beautifully on its own.Can I double this recipe? You can, but keep in mind that jam thickens more consistently in small batches.
Conclusion
This Blueberry Rhubarb Jam is a celebration of sweet summer flavors with just enough tang to keep things interesting. Whether you’re spreading it on warm toast or spooning it onto dessert, it’s sure to become a favorite in your kitchen. Homemade, heartfelt, and so easy to make.
Craving More? Try These Peachy Favorites:
Spiced Peach Butter
Peach and Lavender Jam
Peach Bourbon BBQ Sauce
Share Your Creations!
Tried this recipe? I’d LOVE to see your results. Leave a review below and tag your jam pics on Pinterest—it seriously makes my day!
Nutritional Information (per tablespoon, approximate)
Calories: 45 | Sugar: 11g | Carbohydrates: 12g | Fiber: 0.3g | Protein: 0g | Fat: 0g
Blueberry Rhubarb Jam
Equipment
- Medium saucepan or jam pot
- Wooden spoon or heatproof spatula
- Potato masher (optional)
- Sterilized jars with lids
- Funnel (optional, for easy filling)
- Clean towels or cloths for wiping rims
Ingredients
- 2 cups chopped rhubarb fresh or frozen
- 2 cups fresh or frozen blueberries
- 2 cups granulated sugar
- 1 tbsp lemon juice
- Zest of 1 lemon
Instructions
- In a medium saucepan, combine rhubarb, blueberries, sugar, lemon juice, and lemon zest. Stir well and let sit for 15–20 minutes to allow the fruit to macerate.
- Place the saucepan over medium heat and stir until the sugar is fully dissolved.
- Bring the mixture to a gentle simmer. Use a spoon or potato masher to break down the fruit as it cooks.
- Continue simmering for 20–25 minutes, stirring frequently to prevent sticking.
- Test for doneness by spooning a small amount onto a chilled plate—if it wrinkles when pushed, it's ready.
- Once thickened, ladle the hot jam into sterilized jars. Wipe rims clean, seal with lids, and either process in a boiling water bath for 10 minutes or allow to cool before refrigerating.
