Rhuberry Jam
Sweet, tart, and bursting with vibrant summer flavors, Rhuberry Jam is the perfect homemade preserve to elevate your breakfast spreads and desserts. This simple yet irresistible recipe combines the tangy punch of rhubarb with the sweetness of fresh strawberries and blueberries, creating a perfectly balanced fruit jam with a hint of citrus from freshly squeezed lemon juice. A touch of vanilla extract adds warmth and depth, making each spoonful unforgettable. Ready in just 45 minutes, this small-batch jam is ideal for spreading on toast, swirling into yogurt, or even pairing with savory cheeses. Easy to make and perfect for canning or immediate enjoyment, this Rhuberry Jam recipe is a must-try for anyone looking to savor the taste of summer all year long.
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Recipe Information
Ingredients
- 2 cups (chopped) rhubarb stalks
- 1.5 cups (hulled and chopped) fresh strawberries
- 1 cup fresh blueberries
- 2 cups granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
Wash the rhubarb, strawberries, and blueberries thoroughly under cold running water.
Cut the rhubarb stalks into small pieces (about 1/2-inch thick). Hull and chop the strawberries into small pieces.
In a large, heavy-bottomed saucepan, combine the chopped rhubarb, strawberries, blueberries, granulated sugar, and lemon juice.
Bring the mixture to a boil over medium heat, stirring frequently to ensure the sugar dissolves and doesn’t stick to the bottom of the pan.
Once boiling, reduce the heat to medium-low and simmer for 20-25 minutes, stirring occasionally. Foam may form on top—skim this off with a spoon as needed.
To check if the jam is ready, spoon a small amount onto a chilled plate and drag your finger through it. If it holds its shape and doesn’t run back together, it’s done.
Remove the saucepan from heat and stir in the vanilla extract for added depth of flavor.
Let the jam cool slightly before transferring it to sterilized jars. Leave about 1/4-inch of headspace at the top of the jars.
Seal the jars tightly, and if planning to store long-term, process them in a boiling water bath for 10 minutes. Otherwise, refrigerate and consume within 2-3 weeks.
Nutrition Facts
Calories |
78 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.1 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1 mg | 0% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 18.0 g | ||
| Protein | 0.3 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 80 mg | 2% | |
*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.
