Blueberry Rhubarb Jam

Byadmin
Prep Time: 15 minutes
Cook Time: 35–45 minutes
Cooling & Jar Time: 2 hours
Total Time: ~3 hours
Yield: About 4 half-pint jars (2 cups total)
Skill Level: Easy
Category: Condiment, Jam, Preserves
Dietary: Gluten-Free, Vegan, Nut-Free

Ingredients

    • 2 cups chopped rhubarb (about 2–3 stalks)

    • 2 cups fresh or frozen blueberries

    • 1 tablespoon fresh lemon juice

    • Zest of 1 lemon (optional, for brightness)

    • 1 ¾ cups granulated sugar (adjust to taste)

  • 1 tablespoon pectin (optional, for thicker jam)

  • Pinch of salt

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Equipment Needed

  • Medium saucepan

  • Wooden spoon or spatula

  • Potato masher or immersion blender (optional)

  • Sterilized jars with lids (if storing long-term)

  • Candy thermometer (optional, for accuracy)

Instructions

Step 1: Prep the Fruit

    1. Chop the rhubarb into ½-inch pieces and rinse thoroughly.

    2. Wash the blueberries and remove any stems or debris.

Frozen blueberries and rhubarb can be used—just allow them to thaw slightly before cooking.

Step 2: Cook the Fruit

    1. In a medium saucepan, combine rhubarb, blueberries, lemon juice, and lemon zest.

    2. Cook over medium heat for about 10–15 minutes, stirring frequently, until the fruit softens and begins to break down.

    3. If you prefer a smoother jam, use a potato masher or immersion blender to mash the fruit to your desired consistency.

Step 3: Add Sugar and Simmer

    1. Stir in sugar and a pinch of salt.

    2. If using pectin, sprinkle it in evenly and stir well to dissolve.

  1. Bring the mixture to a gentle boil, stirring constantly to prevent burning.

  2. Reduce heat to a low simmer and cook for another 20–30 minutes, or until the mixture thickens and reaches a jam-like consistency.

You can check the thickness by placing a spoonful on a cold plate—if it gels after 1–2 minutes, it’s ready.
Alternatively, cook until the mixture reaches 220°F (104°C) on a candy thermometer.

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