Description
This Blueberry Rhubarb Jam is a small-batch, pectin-free preserve that combines the sweet richness of blueberries with the bright tartness of rhubarb. It’s simple, delicious, and perfect for spreading on toast, stirring into yogurt, or gifting to friends. Naturally thickened and full of fresh fruit flavor, this jam is anything but boring!
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.
Notes
For a deeper flavor, add a splash of vanilla extract just before removing the jam from the heat.
You can substitute part of the blueberries with raspberries or blackberries for a berry mix.
If using frozen fruit, thaw and drain excess liquid before cooking.
This recipe yields approximately two half-pint jars.
Properly canned jam can be stored in a cool, dark place for up to 1 year. If unprocessed, store in the refrigerator and use within 3 weeks.
This jam is naturally gluten-free and vegan.