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.
And just in case you are looking for other ideas for using up the rhubarb that is maybe growing in your garden, have a look at these savory Rhubarb Chicken and Rhubarb Soup recipes.
Or have it sweet in a Rhubarb Meringue Pie (the best in the world), a Rhubarb Apple Crumble, or a Strawberry Rhubarb Pie.
Also, make more rhubarb jam: with raspberries, with strawberries, sugar-free, or rhubarb butter.
Or how about canning rhubarb? Or freezing it? To learn a lot about cooking with rhubarb, check out What to Do with Rhubarb?
Table of Contents
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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 it?
- 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, stirring occasionally.
- 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, 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 them cool only slightly before filling them 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.
- Can the rhubarb blueberry jam in a water bath canner or large pot if desired.
How to keep it?
- 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?
- Except for having it for breakfast on Breakfast Rolls, Oat Bread Without Yeast, or any bread, of course.
- Serve it with crepes or pancakes.
- Or on German Waffles, either fresh or cold leftovers.
- Fill donuts.
- Make cakes: Romanian Cake Harlequin, Jam Crumble Cake, Layered Cake with Walnuts.
- Stir into yogurt, Homemade Müsli, or Buckwheat Porridge.
More easy jams
Blueberry Rhubarb Jam
Aromatic blueberry rhubarb jam made without pectin, a lovely alternative to the simple rhubarb jam.
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Servings: 9 cups
Calories: 559kcal
Ingredients
- 2.2 lbs rhubarb 1 kg
- 1.1 lbs blueberries 500 g
- 1 apple unpeeled, Note 1
- juice of 1 lemon
- 5 cups granulated sugar 1 kg/ 2.2 lbs
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.
- 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.
- 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.
Nutrition
Serving: 1cup | Calories: 559kcal | Carbohydrates: 143g | Protein: 2g | Fat: 1g | Sodium: 7mg | Fiber: 4g | Sugar: 135g
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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.
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.
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.
Lori says
Is the apple peeled or unpeeled? Recipe sounds great - can’t 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 didn’t realize I shouldn’t 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,
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.
Michael Smith says
Just made it today. Tastes delicious. Will go great on ice cream and place in tart shell to make jam tarts.
Wenda Dietrich says
Can this be frozen instead of canning?
Adina says
Sure.
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. 👏🏼😍
Adina says
Thank you for the feedback and rating, Johanna.
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.