Blueberry Rhubarb Bluebarb Jam
Capture the perfect balance of sweet and tangy with this irresistible Blueberry Rhubarb Bluebarb Jam, a vibrant spread that’s as versatile as it is delicious. This small-batch jam combines the juicy sweetness of fresh blueberries with the tart brightness of rhubarb, elevated by a touch of zesty lemon juice for an unforgettable flavor profile. With just five simple ingredients and straightforward stovetop cooking, you’ll create a glossy, jewel-toned jam that’s perfect slathered on toast, dolloped on pancakes, or even swirled into yogurt. Ready in under an hour, this homemade jam recipe is a must-try for canning enthusiasts and fruit-preserve lovers alike. Say goodbye to store-bought spreads and enjoy the pure, artisanal goodness of a homemade classic!
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Recipe Information
Ingredients
- 2 cups fresh blueberries
- 2 cups rhubarb (trimmed and diced)
- 2 cups granulated sugar
- 2 tablespoons lemon juice
- 0.5 cups water
Instructions
Begin by preparing your ingredients. Wash the blueberries thoroughly and trim and dice the rhubarb into small pieces.
In a medium-sized saucepan, combine the blueberries, diced rhubarb, granulated sugar, lemon juice, and water.
Place the saucepan over medium heat and stir well to combine the ingredients. Cook while stirring occasionally until the sugar dissolves and the fruit begins to release its juices, about 5-7 minutes.
Increase the heat slightly to bring the mixture to a gentle boil. Allow the mixture to simmer, stirring frequently, to prevent sticking to the bottom of the pan.
Continue simmering for 30-40 minutes until the mixture thickens and reaches a jam-like consistency. You can test this by placing a small amount on a chilled plate; it should set rather than run when cool.
Once the jam has thickened, remove the saucepan from heat and allow it to cool slightly for 5-10 minutes.
Carefully transfer the jam into sterilized glass jars, leaving a small amount of headspace at the top. Seal the jars tightly with lids.
Allow the jam to cool completely before refrigerating. For long-term storage, process the jars in a hot water bath according to canning guidelines.
Enjoy your Blueberry Rhubarb Bluebarb Jam on toast, pancakes, or as a topping for desserts!
Nutrition Facts
Calories |
1761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.7 g | 2% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 18 mg | 1% | |
| Total Carbohydrate | 457.6 g | 166% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 434.0 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 1119 mg | 24% | |
*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.
