Rhubarb Berry Jam
Capture the vibrant flavors of summer with this irresistible Rhubarb Berry Jam, a delightful homemade preserve that blends the tartness of rhubarb with the natural sweetness of mixed berries like strawberries, raspberries, and blueberries. With just a handful of simple ingredients—rhubarb, berries, sugar, fresh lemon juice, and a touch of vanilla—this jam achieves the perfect balance of tangy and sweet in every spoonful. The recipe is surprisingly easy, requiring only 15 minutes of prep time and a slow simmer to achieve its lusciously thick texture. Perfect for slathering on toast, swirling into yogurt, or as a glaze for desserts, this small-batch jam can be refrigerated for three weeks or canned for a longer shelf life. Whether you're a first-time jam-maker or a seasoned pro, this Rhubarb Berry Jam will add a burst of fruity brightness to your kitchen.
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Recipe Information
Ingredients
- 4 cups, diced (about 1/2-inch pieces) rhubarb
- 2 cups, fresh or frozen mixed berries (e.g., strawberries, raspberries, blueberries)
- 2.5 cups granulated sugar
- 2 tablespoons, freshly squeezed lemon juice
- 1 teaspoon vanilla extract
Instructions
1. Prepare the rhubarb by washing and dicing it into small, even-sized pieces. If you're using fresh berries, rinse and hull them as needed.
2. In a large, heavy-bottomed pot, combine the rhubarb, berries, sugar, and lemon juice. Stir well to coat everything in the sugar.
3. Let the mixture sit for about 10 minutes to allow the juices to release naturally. This step will help prevent the sugar from burning as it heats.
4. Place the pot over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent scorching. Continue cooking for about 10 minutes until the rhubarb begins to soften and break down.
5. Lower the heat to medium-low and simmer the mixture, stirring frequently, for an additional 30-40 minutes. The jam will thicken as the liquid reduces.
6. To test the consistency, place a small spoonful of jam on a chilled plate. Let it sit for 1 minute, then run your finger through it. If it holds its shape and doesn’t immediately run back together, it's ready.
7. Stir in the vanilla extract and cook for 1 more minute. Remove the pot from the heat.
8. Use a ladle to transfer the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean, seal tightly with lids, and allow to cool to room temperature.
9. Store the jam in the refrigerator for up to 3 weeks, or process the jars in a water bath canner for longer shelf stability.
Nutrition Facts
Calories |
2794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.1 g | 4% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 42 mg | 2% | |
| Total Carbohydrate | 711.4 g | 259% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 668.5 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 769 mg | 59% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 2635 mg | 56% | |
*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.
