Rhubarb Blackberry Jam
Capture the essence of late-summer sweetness with this irresistible Rhubarb Blackberry Jam recipe, where tart rhubarb meets the deep, jammy flavor of fresh or frozen blackberries. This small-batch jam comes together beautifully with just a handful of ingredients—juicy fruit, a touch of freshly squeezed lemon juice, and granulated sugar for the perfect balance of tangy and sweet. Cooked to glossy perfection, this thick, homemade jam is ideal for spreading on toast, swirling into yogurt, or topping your favorite pastries. With a simple preparation process and natural ingredients, it’s a delightful way to preserve the flavors of the season. Perfect for beginner and seasoned canners alike, this recipe will have you savoring summer year-round! Keywords: Rhubarb Blackberry Jam, homemade jam recipe, small-batch preserves, fruit jam, seasonal canning.
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Recipe Information
Ingredients
- 4 cups (chopped) Fresh rhubarb
- 2 cups (fresh or frozen) Blackberries
- 3 cups Granulated sugar
- 2 tablespoons (freshly squeezed) Lemon juice
- 1 cup Water
Instructions
Wash and trim the ends of the rhubarb stalks, then chop them into small 1/2-inch pieces.
If using fresh blackberries, rinse them gently and remove any stems or debris. If using frozen blackberries, let them thaw slightly beforehand.
In a large heavy-bottomed saucepan or Dutch oven, combine the chopped rhubarb, blackberries, water, and lemon juice.
Place the saucepan over medium heat and cook, stirring occasionally, until the mixture begins to break down and the fruit softens, about 8-10 minutes.
Add the granulated sugar to the saucepan and stir well to dissolve it completely. Increase the heat to medium-high.
Cook the mixture for another 15-20 minutes, stirring frequently to prevent sticking or burning. The jam should thicken and reach the desired consistency. To test, place a small spoonful on a chilled plate; if it holds its shape when cooled, it’s ready.
Remove the saucepan from heat and let the jam cool slightly for 5 minutes.
Carefully transfer the jam into sterilized jars, leaving about 1/4-inch headspace. Wipe the rims clean, seal with lids, and process in a boiling water bath for 10 minutes if storing long-term.
Let the jars cool completely at room temperature. Store in a cool, dark place, or refrigerate if consuming within a few weeks.
Nutrition Facts
Calories |
2662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 37 mg | 2% | |
| Total Carbohydrate | 658.1 g | 239% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 622.0 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 629 mg | 48% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 2245 mg | 48% | |
*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.
