Bluebarb Jam Recipe
Learn how to turn fresh or frozen rhubarb and blueberries into delicious jam that’s perfect for slathering on toast.
- 3-1/2 cups chopped fresh or frozen rhubarb
- 1/2 cup water
- 2-1/4 cups coarsely chopped fresh or frozen blueberries
- 1 box (1.75 ounces) powdered fruit pectin
- 1 tablespoon lemon juice
- 5-1/2 cups sugar
- In an extra-large stainless steel or enamel pan, bring rhubarb and water to a boil over high heat. Reduce heat, cover, and simmer for 5 minutes, stirring often.
- Add blueberries, pectin, and lemon juice, and mix well.
- Increase heat to high, and bring mixture to a boil, stirring constantly. Add sugar, and return to a full boil. Boil hard for 1 minute, stirring constantly. Remove saucepan from heat.
- Carefully ladle mixture into hot, sterilized pint or half-pint jars, leaving 1/2 inch headspace. Process jars for 10 minutes.
For more recipes, see Small-Batch Condiments.
Ellie Topp is a Professional Home Economist and a Certified Culinary Professional with a master’s degree in food science, and Margaret Howard is a Registered Dietitian, a Professional Home Economist, and a food and nutrition consultant. Both have authored and co-authored many cookbooks. This article is excerpted with per-mission from their book The Complete Book of Small-Batch Preserving: Over 300 Delicious Recipes to Use Year-Round (Firefly Books Ltd.).