Blueberry Rhubarb Jam

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

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)

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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.

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

4. 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.

Step 4: Cool and Store

1. Once the jam has thickened, remove from heat and let it cool slightly.

2. Pour into sterilized jars, leaving about ¼-inch headspace.

3. Seal with lids and allow to cool at room temperature.

4. Once cool, refrigerate for up to 3 weeks, or process in a hot water bath for shelf-stable storage (up to 1 year).

Tips for Success

• Taste as you go. Depending on your rhubarb and blueberry sweetness, you may want to adjust the sugar.

• No pectin? This jam will still thicken naturally thanks to the fruit’s natural pectin. Just simmer a bit longer.

• Sterilize your jars if canning: boil jars and lids for 10 minutes, then fill while hot.

Ways to Use Blueberry Rhubarb Jam

• Spread on gluten-free toast or English muffins

• Swirled into oatmeal or yogurt

• As a topping for pancakes or waffles

• Use it as a filling in pies, tarts, or pop-tarts

• Add to a cheese board for a sweet/tart contrast

• Stir into cocktails or lemonade for a fruity twist

Nutrition Information (Per Tablespoon)

Note: Actual nutrition will vary based on how long the jam is reduced and how much sugar is used.