Blueberry Rhubarb Jam
The good news is this delicious Blueberry Rhubarb Jam recipe is vegan, egg-free, gluten-free, dairy-free, and nut-free.
Blueberry Rhubarb – Bluebarb Jam is particularly loved because of how both fruits complement each other. Although it’s not as popular as the strawberry combination, it’s still a well-sought-after jam. The rhubarb in the jam adds a zesty flavor, while the blueberries provide body and sweetness in equal amounts.
Homemade jam is easy to prepare, takes approximately 30 minutes to complete, and tastes amazing. The hardest part of making this jam is preparing it and waiting for it to finish cooking and cool down before eating it. The finished Blubarb jam is a delicious condiment that’s easy to spread on muffins and toast, add to custard and mousses, or simply dollop on fresh bread and butter.
What’s To Love?
💕 Making jam at home is fun. You have complete control over the quality and type of ingredients used and any extras you might want to add.
💕 Blueberries provide a rich, deep flavor, while the rhubarb adds a touch of tartness.
💕 Can be made in advance and stored for months.
💕 Adding lemons is a good choice; they provide a bright, citrusy note that complements the sweetness of the two fruits and, of course, prevents browning.
💕 When we were kids, eating thick custard mixed with jam was the norm; it was the perfect combination and still is on our top list today.
Have you already tried Blueberry Rhubarb Jam? If so, let us know how it was…we can’t wait to hear all about it!
Let’s Talk Ingredients
We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.
- Blueberries — organic is best.
- Rhubarb — use organic or homegrown; the stalks should be mostly red.
- Sugar — we use sugar with pectin.
- Lemon Zest, Lemon Juice — use fresh lemons for the best flavor.
For more detailed ingredients, see the recipe card.
Customizations
Here are some foodie alternatives should you want to make some changes:
- Sugar — using sugar without pectin is not recommended as it may not set properly. However, blueberries have larger quantities of pectin, so regular sugar can be used.
- Lemons — never use concentrated forms.
- Spices — we haven’t added any spices to our recipe, but freshly grated ginger and cinnamon are great options if you want to.
Looking for something slightly different? check out our recipe card for some tempting variations.
When substituting ingredients, it’s essential to remember that the jam’s taste, texture, and overall result might differ, particularly if you’re substituting many ingredients.
If you have made the Bluebarb Jam with any customizations, we’d love to hear about it; please message us in the comments.
Instructions – Overview
Execution for making Bluebarb Jam is moderately simple; the hardest part is waiting for it to cool. Here’s a breakdown of how to get started on your journey (more detailed instructions are in the recipe card):
▶︎ To start, prepare the rhubarb and blueberries by washing them thoroughly, then chop the rhubarb into small chunks.
▶︎ Combine the fruit, sugar, and lemon juice in a large, heavy-bottomed saucepan and let the mixture sit for about 30 minutes. After 30 minutes, place the pot on the stove over medium heat, then reduce the heat to low and let the jam simmer, continuing to stir occasionally.
▶︎ Do the crinkle test to check the jam is ready – see crinkle test. If ready, give the fruit mixture a mash with your hand blender to leave it smooth or at any desired consistency you prefer. Then pour it into sterilized jam jars.
▶︎ Place a disc of parchment paper on the top of the jam, then place the lids on the jars and refrigerate.
For more detailed instructions, notes, and ideas…see the recipe card.
Tools You’ll Need
Want to make the best Blueberry Rhubarb Jam? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:
- Saucepan – to cook the fruits.
- Jam Jars – to store the jam.
- Citrus Juicer – to juice lemons.
- Chopping Board – to chop the fruit.
- Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
- Weighing Scales and Measuring Spoons – to measure the ingredients accurately.
- Parchment Paper – to line the cake pan to prevent sticking.
If you love those gadgets for this recipe, then you’ll love these beautiful saucepans for making your jam. They’re our go-to for many of our recipes, and we think every budding chef needs them.
Induction-ready Stellar Stainless Steel Pans have a thick ‘hot-forged’ base, even heat distribution, the highest quality 18/10 stainless steel, high straight sides, premium stainless steel cast handles, oven-safe handles, time-saving internal measuring guides, dishwasher safe, oven safe up to 240°C, and a lifetime guarantee.
Check out our favorite kitchen equipment that we love to use with all our recipes.
Homemade vs. Commercial?
▶︎ Making a jam from scratch can be a rewarding and creative process. It also gives you a sense of accomplishment.
▶︎ Homemade jams often have a special quality that commercial products might lack. Careful attention to making the jam can contribute to its appeal and deliciousness.
▶︎ When making jam at home, you have complete control over the quality and type of ingredients used. This can lead to a healthier and more customized product.
▶︎ Homemade jams allow experimentation with unique flavor combinations that might not be available in commercial options.
▶︎ Since you’re making the jam yourself, you can avoid or minimize using artificial preservatives, which can be a healthier choice.
▶︎ You can control the texture of homemade jam to your liking, resulting in a chunkier or smoother consistency according to your preference.
Sterilizing Jars
Before you start, sterilize the jars. Pour boiling water into the jars and lids and let them sit until you’re ready to use them. Because they’ll be very hot, use a cloth or kitchen tongs to hold the jar and lid when removing the water.
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, as they can carry germs.
For more details on sterilizing and canning jams or other foods, check out our informative article on the Canning Process To Preserve Foods!
Crinkle Test
Pop a couple of saucers in the freezer before cooking the jam. Test the jam by placing a tsp on the saucer. The jam will crinkle when a finger or wooden spoon is pushed through it.
Storing
See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.
Pairing
Here are some suggestions and our favorite go-to’s what to eat with the jam:
▶︎ Blubarb jam can be spread on toast, jam sandwiches, bagels, pancakes, muffins, and similar foods. It can also be used as a topping for desserts, such as custard, yogurt, or cheese.
▶︎ Spread it on our Keto Bread Loaf.
Whatever you decide to eat it with, we’re sure it will taste great!
More Recipes
Here are some other delicious recipes that we think you might also like:
Thank you for checking out Blueberry Rhubarb Jam!
We hope you enjoy making and eating it! Let us know how you get along, and please rate using the ⭐️ by the comments. HUNGRY FOR MORE? Subscribe to our newsletter and follow us on Facebook, YouTube, and Pinterest for our latest updates. Happy Baking!
⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!
Blueberry Rhubarb Jam
Ingredients
Equipment
Method
- Prepare the rhubarb and blueberries by washing them thoroughly.
- Chop the rhubarb into small chunks.
- 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 - Let the mixture sit for about 30 minutes. This helps the fruits release their juices and flavors.
- 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.
- 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.
- Mash the fruit with your hand blender to leave it smooth, leave it as is or mash to any desired consistency you prefer.
- 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.
- Place a disc of parchment paper on the top of the jam – optional.
- 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. - Refrigerate and enjoy your jam.
- Put the jars in a boiling water bath for 10-15 minutes to seal and cool.
- 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. - Once the jam is cooked, pour into the jars.
- Place a disc of parchment paper on top of the jam, then lid the jars.
- Process the sealed jars in a boiling water bath for 10-15 minutes.
- 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.
- 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.
- 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
- For more details on sterilizing and canning jams or other foods, check out our informative article on the Canning Process To Preserve Foods!
- 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.
- Use ripe fruit for the best taste. Ripe fruits will have a higher natural sugar content, contributing to the jam’s overall sweetness.
- If you only have blueberries, then use double the quantity.
- Once the jam is opened, always use a clean spoon to serve.
- Lemon zest and juice provide a tangy brightness that balances the fruits’ sweetness. For the best flavor, use fresh lemons; never use concentrated forms.
- 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.
- 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. - 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.
- Label the jars with the date of preparation. This will help you keep track of the jam’s freshness and shelf life.
- 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.
- 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.
- Rhubarb: While rhubarb adds a delightful tartness to this recipe, you can substitute other fruits like strawberries, raspberries, or plums.
- Blueberries: Acai berries are a great alternative. If you choose berries with seeds, consider their size.
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FAQ’s & Troubleshooting
By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Bluebarb Jam every time.
Your Questions Matter
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant. If you don’t already follow us, head over to our Twitter or Facebook to keep up to date with all our new recipes and articles.
For food safety top tips, check out USDA.gov.
Hey, I’m Sharon, I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!
