Aromatic blueberry rhubarb jam made without pectin, a lovely alternative to the simple rhubarb jam.
How to make blueberry rhubarb jam?
Say hello to your new favorite jam! A silky smooth, soft, and aromatic blueberry rhubarb jam that 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.
Or how about canning rhubarb? Or freezing it?
What do you need?
- Rhubarb – fresh or frozen.
- Blueberries – fresh or frozen.
- Apple – contains lots of pectin and helps with setting the jam.
- Lemon – the same as the apple + it adds flavor.
- Granulated sugar
How to make?
- Place a small plate in the freezer. It will help you check if the jam is ready.
- Chop the rhubarb and the apple.
- Place in a pot together with the blueberries.
- Add freshly squeezed lemon juice.
- Stir well and bring to a boil. Lower the heat and cook for about 15 minutes until the fruit is soft.
- Blend with an immersion blender.
- Add the sugar. Stir very well.
- Cook on low heat, uncovered, for about 30 minutes, stirring often and making sure to scrape the bottom of the pot very well, so that the blueberry rhubarb jam doesn’t catch.
How to check if the jam is ready?
- Remember the small plate you placed in the freezer?
- Take it out, pour a small dollop of the preserves on it, and place it back in the freezer for about 2-3 minutes.
- Remove the pot from the heat during this time, so that you don’t overcook the spread in case it is ready.
- Take the plate out of the freezer and gently push the dollop with your finger.
- If it wrinkles when you push it, it is done.
- If the rhubarb blueberry jam is still liquid, then it needs to cook for a few more minutes.
- In this case, continue cooking for another 4-5 minutes and check again.
How to sterilize jars in the oven?
- You can sterilize the jars the way you always do it or you can try the oven version.
- Preheat the convection oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
- Place the very clean jars on a baking tray (not the lids).
- Sterilize in the hot oven for 15 minutes.
- In the meantime, sterilize the lids of the jars by boiling them in water for 5 minutes in a small pan.
- Remove the jars from the oven and let cool only slightly before filling with the jam.
Fill the jars
- Place the hot, just sterilized twist-off jars on a kitchen cloth.
- Ladle the preserves into the jars and clean the rims of the jars (if necessary) before sealing them.
How to keep?
- The blueberry rhubarb jam keeps well in a cool dark place (like a cellar) for about 1 year.
- Once you open a jar, keep it refrigerated.
How to use the jam?
Or on German Waffles, either fresh or cold leftovers.
Blueberry Rhubarb Jam
- 1 kg/ 2.2 lbs rhubarb
- 500 g/ 1.1 lbs blueberries
- 1 apple
- juice of 1 lemon
- 1 kg/ 2.2 lbs/ 5 cups granulated sugar
- Place a small plate in the freezer.
- Wash and chop the rhubarb and the apple into small cubes. Place in a large thick-bottomed pot and add the blueberries and the lemon juice. 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.
- Add the sugar and stir well. Bring to a boil again and cook on low-heat, uncovered, and stirring often for 25-30 minutes.
- 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.
- Ladle the blueberry rhubarb jam into sterilized and still hot twist-off jars and seal with sterilized lids.