Bluebarb Jam
Capture the essence of summer with homemade Bluebarb Jam, a delightful blend of sweet blueberries and tangy rhubarb that’s bursting with flavor. This unique fruit spread combines the natural sweetness of ripe blueberries with the bright, tart kick of rhubarb, balanced perfectly with a hint of fresh lemon juice for a vibrant finish. Made with just five simple ingredients, this easy jam recipe requires minimal prep time and is simmered to perfection in under an hour. Whether you’re spreading it on toast, pairing it with cheese, or using it as a versatile dessert topping, Bluebarb Jam is a must-try for jam enthusiasts and seasonal canners alike. Plus, with its rich purple hue and unique flavor combination, it’s a show-stopper perfect for gifting or savoring at home.
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Recipe Information
Ingredients
- 2 cups blueberries
- 2 cups rhubarb (chopped)
- 2 cups granulated sugar
- 2 tablespoons lemon juice
- 0.25 cups water
Instructions
Wash the blueberries thoroughly and remove any stems or debris. Rinse the chopped rhubarb as well.
In a large saucepan, combine the blueberries, rhubarb, sugar, lemon juice, and water.
Place the pan over medium heat and stir to combine all the ingredients.
As the mixture begins to heat up, use a potato masher or a wooden spoon to gently mash the blueberries and rhubarb. This will help release their juices.
Once the mixture starts to bubble, lower the heat to medium-low and let it simmer. Stir occasionally to prevent sticking.
After about 20-30 minutes, check the consistency of the jam by placing a small amount on a chilled plate. If it thickens and doesn't run off easily, it is ready. If not, continue to simmer for another 10-15 minutes, stirring often.
When the jam reaches the desired thickness, remove it from the heat and let it cool slightly for 5 minutes.
Carefully transfer the jam to sterilized jars if you plan to store it for an extended period or a clean jar for immediate use. Seal the jars tightly.
Let the jam cool completely at room temperature, then refrigerate or proceed with a proper canning process for long-term storage.
Nutrition Facts
Calories |
1764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.8 g | 4% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14 mg | 1% | |
| Total Carbohydrate | 451.8 g | 164% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 429.8 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 891 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
