This aromaticย rhubarb blueberry jam,ย made without pectin, is a lovely alternative to the simple rhubarb jam.
Say hello to your new favorite jam! This rhubarb blueberry jam is silky smooth, soft, and aromatic, and it doesn't rely on pectin to set. And the fact that you don't need any thickening agent makes this recipe even more straightforward than a regular recipe.
Check out more rhubarb recipes like Rhubarb Chicken, Rhubarb Apple Crumble, or Strawberry Rhubarb Pie.
To learn a lot about cooking with rhubarb, check out What to Do with Rhubarb?
Featured comment
Johanna:ย I made this jam, and oh my, the compliments I received when I gifted jars of Jam to friends were amazing. This recipe is a keeper, and I will definitely make it again. Thank you for posting such a delicious recipe.ย
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Recipe ingredients
Fresh or frozen rhubarb and blueberries.
Apple and lemon: They contain pectin and help with setting the jam. These jams are also made without pectin: Peach Jam without Pectin and Watermelon Jam.
Granulated sugar
See the recipe card for full information on ingredients and quantities.
How to make rhubarb blueberry jam?
Preparations: Place a small plate in the freezer. It will help you check if the jam is ready.
Step #1: Combine blueberries, chopped rhubarb and apple, and lemon juice in a bowl directly in the pot.
Step #2: Cook on low heat for about 15 minutes until the fruit is soft, stirring occasionally.
Step #3: Blend and add the sugar, and blend well. Cook uncovered on low heat for about 30 minutes, stirring often and scraping the bottom of the pot to prevent the jam from sticking.
Step #4: Ladle the preserves into the jars and clean the rims of the jars (if necessary) before sealing them.
Can the rhubarb blueberry jam in a water bath canner or a large pot if desired.
How to check if the jam is ready?
Remember the small plate in the freezer? Take it out, add a small dollop of the jam, and return it to the freezer for 2โ3 minutes.
Meanwhile, remove the pot from the heat to avoid overcooking.
Check the plate: if the jam wrinkles when pushed with your finger, itโs ready. If itโs still runny, cook for another 4โ5 minutes and test again.
Storage
The rhubarb blueberry jam keeps well in a cool, dark place (like a cellar) for about 1 year.
Once you open a jar, keep it refrigerated.
Rhubarb Blueberry Jam
Ingredients
- 2.2 lbs rhubarb
- 1.1 lbs blueberries
- 1 apple unpeeled, Note 1
- juice of 1 lemon
- 5 cups granulated sugar
Instructions
- Freeze a plate: Place a small plate in the freezer.
- Prepare fruit: Wash and chop the rhubarb and the unpeeled apple into small cubes. Place in a large thick-bottomed pot and add the blueberries and the lemon juice. 2.2 lbs rhubarb + 1.1 lbs blueberries + 1 apple + juice of 1 lemon
- Boil fruit: Bring to a boil, lower the heat to medium-low and cook for about 15 minutes or until the fruit is soft. Blend with an immersion blender.
- Cook jam: Add the sugar and stir well. Bring to a boil again and cook on low heat, uncovered, and stirring often for 25-30 minutes.5 cups granulated sugar
- Check jam: Pour a small amount of jam on the plate from the freezer. Return the plate to the freezer for 2-3 minutes. In the meantime, remove the jam from the heat, so that you don't overcook it. Take the plate out of the freezer and push the jam with your finger. If it wrinkles slightly, then the jam is ready. If it is still liquid continue cooking the jam for another 4-5 minutes, then check again.
- Transfer to jars: Ladle the blueberry rhubarb jam into sterilized and still hot twist-off jars and seal with sterilized lids.
- Can the jam if desired. You can do it in a canner or in a large pot.
Notes
- The peel of the apple contains pectin, which helps the jam set. It will become very soft; you will not be able to feel it once the jam is cooked and blended.
Rebecca says
Hi there, do I have to use rhubarb?
I'd like to make blueberry jam, but I don't have any rhubarb
Adina says
Theoretically, you can, just replace the rhubarb with the same amount of blueberries. However, I never tried it; it might be very sweet.
Peggy says
I had blackberries on hand, so I used those in place of the blueberries. The jam turned out even better than I had hoped, and very easy to make!
Sophia says
Hi! Just made it with 750g sugar instead of 1 kg (I always put about 50-60% sugar). It tastes delicious!!!!
Sheila S Huber says
Can you use frozen blueberries? I was just wondering if that would work.
How many jars does this make? How long to water bath? Thank you in advance for you help! Looking forward to giving this a try.
Adina says
Hi Sheila. You can use frozen blueberries, thaw and drain them well before starting. I can the jam in water bath for about 10 minutes. It's hard to say how many jars you need, it depends on their capacity. The recipe makes about 9 cups of jam and as the jars I use can hold about 2 cups, I need 4-5 jars per batch.
Johanna says
I made this jam and oh my the compliments I received when I gifted jars of Jam to friends was amazing. This recipe is a keeper will definitely make again. Thank you for posting such a delicious recipe. ๐๐ผ๐
Adina says
Thank you for the feedback and rating, Johanna.
Wenda Dietrich says
Can this be frozen instead of canning?
Adina says
Sure.
Michael Smith says
Just made it today. Tastes delicious. Will go great on ice cream and place in tart shell to make jam tarts.
Amy says
Can you use Monkfruit instead of sugar or half and half?
Adina says
Hi Amy. I am afraid I don't know Monkfruit.
Lori says
Is the apple peeled or unpeeled? Recipe sounds great - canโt wait to try it!!
Adina says
Hi Lori. The apple is unpeeled, the peel contains lots of pectin and helps set the jam. The peel will be soft and you will blend the jam, so you won't feel it in the jam.
Deb says
@Adina, would be nice to say that the apple is unpeeled! I peeled mine and didnโt realize I shouldnโt have peeled it until I read these comments! Also, how do you bring this to a boil in the first step when there is virtually no liquid in it except the lemon juice - seems like there ought to be a little liquid added initially to get things going!
Adina says
Hi Deb. I would typically say peel the apple if peeling were necessary; I can add the unpeeling part for clarity. Please don't add any liquid; you won't need any; the fruit will quickly release liquid.
Pam says
@Deb,
Carolyn says
Does it matter the kind of apple I use? Granny Smith vs Red delicious
Adina says
No, it doesn't really matter, it's just one apple and it's there because of its pectin content.
Alison says
Do I have to use a apple
Adina says
Hi Alison. I use the apple because it contains pectin which helps set the jam, rhubarb is low in pectin. If you are worried about tasting the apple in the jam, you won't. You could leave the apple, but the jam might be runnier.
Debbie Mazerolle says
Do you process the jars in hot water bath to seal? Thanks!
Adina says
Hi Debbie. You can do it, of course.