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    Where Is My Spoon > Recipes > Preserves and Canning

    Rhubarb Blueberry Jam

    Last modified: May 15, 2025 ยท Published by Adina, May 27, 2020 ยท 24 Comments

    Jump to Recipe
    pin image with the title blueberry rhubarb jam.

    This aromaticย rhubarb blueberry jam,ย made without pectin, is a lovely alternative to the simple rhubarb jam.

    two small jars of blueberry and rhubarb jam and blueberries around them.

    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 

    Jump to recipe
    • Recipe ingredients
    • How to make rhubarb blueberry jam?
    • How to check if the jam is ready?
    • Storage
    • More rhubarb jams
    • Recipe
    • Rhubarb Blueberry Jam

    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.

    blueberries and chopped rhubarb mixed with sugar in a bowl to make jam.

    Step #1: Combine blueberries, chopped rhubarb and apple, and lemon juice in a bowl directly in the pot.

    cooking rhubarb and blueberry jam in a large jam.

    Step #2: Cook on low heat for about 15 minutes until the fruit is soft, stirring occasionally.

    cooking jam with blueberries and rhubarb in a large pot.

    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.

    jar of jam with blueberries and rhubarb.

    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 2โ€“3 minutes.

    Meanwhile, remove the pot from the heat to avoid overcooking.

    Check the plate: if the jam wrinkles when pushed with your finger, itโ€™s ready. If itโ€™s still runny, cook for another 4โ€“5 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.

    two small jars of blueberry and rhubarb jam and blueberries around them.

    More rhubarb jams

    • close up of rhubarb raspberry jam spooned from a jar.
      Rhubarb Raspberry Jam
    • jam of rhubarb orange jam with a spoon stuck inside it.
      Rhubarb and Orange Jam
    • glossy strawberry rhubarb jam without pectin being scooped with a spoon from a jar.
      Rhubarb Strawberry Jam without Pectin
    • sugar free rhubarb jam in a small bowl.
      Sugar-Free Jam with Rhubarb

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    two small jars with rhubarb blueberry jam and fresh blueberries around them.

    Rhubarb Blueberry Jam

    This aromatic blueberry rhubarb jam made without pectin is a lovely alternative to the simple rhubarb jam.
    4.52 from 35 votes
    Print Pin Share GrowSaved! Rate
    Course: Preserves and Canning Recipes
    Cuisine: German
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour
    Servings: 9 cups
    Calories: 559kcal
    Author: Adina
    Prevent your screen from going dark

    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

    1. 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
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Reader Interactions

    Comments

    1. Rebecca says

      September 04, 2024 at 3:12 am

      Hi there, do I have to use rhubarb?
      I'd like to make blueberry jam, but I don't have any rhubarb

      Reply
      • Adina says

        September 04, 2024 at 6:26 am

        Theoretically, you can, just replace the rhubarb with the same amount of blueberries. However, I never tried it; it might be very sweet.

        Reply
    2. Peggy says

      June 16, 2024 at 12:38 pm

      5 stars
      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!

      Reply
    3. Sophia says

      June 05, 2024 at 8:05 pm

      5 stars
      Hi! Just made it with 750g sugar instead of 1 kg (I always put about 50-60% sugar). It tastes delicious!!!!

      Reply
    4. Sheila S Huber says

      September 07, 2023 at 9:43 pm

      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.

      Reply
      • Adina says

        September 08, 2023 at 7:49 am

        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.

        Reply
    5. Johanna says

      August 15, 2023 at 12:53 pm

      5 stars
      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. ๐Ÿ‘๐Ÿผ๐Ÿ˜

      Reply
      • Adina says

        August 15, 2023 at 6:28 pm

        Thank you for the feedback and rating, Johanna.

        Reply
    6. Wenda Dietrich says

      July 26, 2023 at 10:34 pm

      Can this be frozen instead of canning?

      Reply
      • Adina says

        July 27, 2023 at 9:48 am

        Sure.

        Reply
    7. Michael Smith says

      July 26, 2023 at 1:21 am

      5 stars
      Just made it today. Tastes delicious. Will go great on ice cream and place in tart shell to make jam tarts.

      Reply
    8. Amy says

      December 12, 2022 at 5:28 am

      5 stars
      Can you use Monkfruit instead of sugar or half and half?

      Reply
      • Adina says

        December 12, 2022 at 8:07 am

        Hi Amy. I am afraid I don't know Monkfruit.

        Reply
    9. Lori says

      May 18, 2022 at 4:04 am

      Is the apple peeled or unpeeled? Recipe sounds great - canโ€™t wait to try it!!

      Reply
      • Adina says

        May 18, 2022 at 6:57 am

        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.

        Reply
      • Deb says

        June 07, 2022 at 10:23 pm

        @Adina, would be nice to say that the apple is unpeeled! I peeled mine and didnโ€™t realize I shouldnโ€™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!

        Reply
        • Adina says

          June 08, 2022 at 7:00 am

          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

        August 02, 2022 at 4:31 pm

        @Deb,

        Reply
    10. Carolyn says

      July 15, 2021 at 2:58 pm

      Does it matter the kind of apple I use? Granny Smith vs Red delicious

      Reply
      • Adina says

        July 15, 2021 at 4:08 pm

        No, it doesn't really matter, it's just one apple and it's there because of its pectin content.

        Reply
    11. Alison says

      July 06, 2021 at 11:39 am

      Do I have to use a apple

      Reply
      • Adina says

        July 06, 2021 at 1:44 pm

        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.

        Reply
    12. Debbie Mazerolle says

      July 05, 2021 at 5:39 pm

      Do you process the jars in hot water bath to seal? Thanks!

      Reply
      • Adina says

        July 06, 2021 at 7:00 am

        Hi Debbie. You can do it, of course.

        Reply
    4.52 from 35 votes (30 ratings without comment)

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