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Blueberry rhubarb jam

Blueberry Rhubarb Jam

Blueberry Rhubarb Jam is a less common combination compared to the more familiar strawberry version, yet it is no less delicious. This delectable homemade jam captures the essence of summer with its vibrant colors but also offers a perfect balance of contrasting tastes to kickstart those taste buds.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour
Servings: 20
Course: Condiments
Cuisine: Mediterranean
Calories: 63
Ingredients Equipment Method Notes

Ingredients
  

  • 600 grams Rhubarb
  • 600 grams Blueberries
  • 600 grams Jam Sugar
  • 2 tbsp Lemon Juice

Equipment

  • Saucepan
  • Jam Jars
  • Citrus Juicer
  • Chopping Board
  • Silicone Spatula
  • Weighing Scales
  • Measuring Spoons
  • Parchment Paper

Method
 

Making The Jam
  1. Prepare the rhubarb and blueberries by washing them thoroughly.
  2. Chop the rhubarb into small chunks.
  3. Combine the fruit, sugar, and lemon juice in a large, heavy-bottomed saucepan. Mix everything well.
    Note: If you're adding spices, then now's the time to add them.
    600 grams Rhubarb, 600 grams Blueberries, 600 grams Jam Sugar, 2 tbsp Lemon Juice
  4. Let the mixture sit for about 30 minutes. This helps the fruits release their juices and flavors.
  5. After 30 minutes, place the pot on the stove over medium heat. Bring the mixture to a gentle boil while stirring frequently to prevent sticking and burning.
    Note: Use the back of a wooden spoon to press down the rhubarb.
  6. Reduce the heat to low and let the jam simmer, continuing to stir occasionally. As the fruits cook down, they release more juice, thickening the mixture.
  7. Place a small spoonful on a chilled plate to test if the jam is ready. If it crinkles and holds its shape when you push it with your finger, it's done. If not, continue cooking and test again after a minute or two.
  8. Mash the fruit with your hand blender to leave it smooth, leave it as is or mash to any desired consistency you prefer.
  9. When your jam is ready, pour it into sterilized jam jars. Ladle the hot jam into the sterilized jars, leaving about ¼ inch of headspace at the top.
  10. Place a disc of parchment paper on the top of the jam - optional.
  11. Wipe the jar rims to ensure they are clean, then place the lids on the jars.
    Note: The jam can be made ahead of time, and without canning, they'll keep it in the fridge in an airtight container for about 2-3 days.
  12. Refrigerate and enjoy your jam.
Sterilizing Jars
  1. Put the jars in a boiling water bath for 10-15 minutes to seal and cool.
  2. Carefully remove the jars from the water bath and place them on a clean towel. Allow them to cool completely.
    Note: If the jars and lids aren't dry in time, pop them in the oven, preferably the fan oven, to dry them off for a few minutes. Never use a tea towel.
  3. Once the jam is cooked, pour into the jars.
  4. Place a disc of parchment paper on top of the jam, then lid the jars.
Canning Jam
  1. Process the sealed jars in a boiling water bath for 10-15 minutes.
  2. Remove the jars from the water bath when slightly cooled. Place them on a clean towel to cool. You may hear the lids pop as they seal.
  3. After the jars have cooled, press down on the center of each lid. If it doesn't pop back, the jar is sealed. If it does pop back, refrigerate the jar and use it within a few weeks.
  4. Store the sealed jars in a cool, dark place. Label the jars with the date and type of jam.
    Note: You can expect about two years of shelf life when stored in a cool, dry place.

Notes

Here are some tips to ensure your spice Blueberry Rhubarb Jam turns out delicious and successful:
  1. For more details on sterilizing and canning jams or other foods, check out our informative article on the Canning Process To Preserve Foods!
  2. The jam can be made ahead of time, and without canning, it can be kept in the fridge in an airtight container for about 2-3 days.  You can expect about two years of shelf life when canning and when stored in a cool, dry place.
  3. Use ripe fruit for the best taste. Ripe fruits will have a higher natural sugar content, contributing to the jam's overall sweetness.
  4. If you only have blueberries, then use double the quantity.
  5. Once the jam is opened, always use a clean spoon to serve.
  6. Lemon zest and juice provide a tangy brightness that balances the fruits' sweetness. For the best flavor, use fresh lemons; never use concentrated forms.
  7. If you prefer a smoother jam, use an immersion blender or carefully transfer a portion of the cooked mixture to a blender and pulse until the desired consistency is reached. Add the blended portion back to the pot and mix well.
  8. If you're using pectin to help your jam set, choose a high-quality pectin.
    Allow the jam to cool and set properly before testing its final consistency and flavor. As it cools, the jam will thicken further.
  9. For the best flavor preservation, store your jam in a cool, dark place. Once opened, store it in the refrigerator and use it within a few weeks.
  10. Label the jars with the date of preparation. This will help you keep track of the jam's freshness and shelf life.
  11. Making jam can be fun and creative, so don't hesitate to adapt the recipe to suit your taste and preferences. You can make a seriously delicious jam that can be enjoyed in various desserts or as a delightful spread.
  12. Servings for this recipe are based on an average because it’s one of those recipes that’s difficult to be exact. We have, therefore, rounded the serving quantity to 20.
  13. Rhubarb: While rhubarb adds a delightful tartness to this recipe, you can substitute other fruits like strawberries, raspberries, or plums.
  14. Blueberries: Acai berries are a great alternative. If you choose berries with seeds, consider their size.
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