Description
Indulge in the delightful combination of sweet blueberries and tart rhubarb with this easy Blueberry Rhubarb Jam. Made with just four simple ingredients, this no-pectin recipe captures the essence of summer in every jar. Perfect for slathering on toast, adding to yogurt, or gifting to friends, this homemade jam is a versatile treat that will elevate your breakfast or dessert experience. With its vibrant color and rich flavor, it’s an essential addition to your pantry that you can enjoy year-round.
Ingredients
Scale
- 4 cups blueberries, washed
- 4 cups rhubarb, washed and sliced into 1/4 inch pieces
- 4 cups white granulated sugar
- 1 lemon, zest and juice
Instructions
- In a large pot, combine blueberries and sliced rhubarb. Add lemon zest and juice.
- Cook over medium-high heat for 5-10 minutes until fruit softens.
- Mash the mixture gently with a potato masher. Stir in sugar until dissolved.
- Increase heat and boil for 20-25 minutes, stirring constantly until thickened.
- Remove from heat and spoon into sterilized jars.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon / 20g
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: <1g
- Cholesterol: 0mg