Introduction
There’s something magical about a jar of homemade jam—especially when it bursts with the vibrant, summery flavors of blueberries and rhubarb. This Blueberry Rhubarb Jam strikes a perfect balance between tart and sweet, with a texture that’s luscious whether spread on toast, swirled into yogurt, or layered in dessert bars. And the best part? You don’t even need to be a canning pro to make it happen.
Why I Love This Recipe
I’ve always had a soft spot for bold fruit flavor combinations, and this one is a true standout. The tangy rhubarb balances out the natural sweetness of blueberries, and the option to add cinnamon gives it a warm, cozy note that makes it a great fit year-round. Whether I’m spooning it onto toast or serving it alongside caramel apple pie cookies link, this jam never disappoints.
Ingredients
- 2 cups fresh rhubarb, chopped
- 2 cups fresh blueberries
- 1½ cups granulated sugar
- ¼ cup water
- 1 tbsp lemon juice
- ½ tsp ground cinnamon (optional)
- 1 packet fruit pectin (optional, for a firmer set)
Swaps and Notes
- No Pectin? No problem. Simmering it longer naturally thickens the jam.
- Frozen Fruit: You can use frozen blueberries or rhubarb—just thaw and drain first.
- Add-Ins: A dash of vanilla or a splash of orange zest adds extra depth.
Step-by-Step Instructions
1. Cook the Fruit
In a large saucepan, combine rhubarb, blueberries, water, and lemon juice. Simmer over medium heat, stirring occasionally, until the rhubarb softens (10–15 minutes).
2. Mash the Mixture
Use a potato masher or spoon to mash the softened fruit. For a smoother consistency, use an immersion blender.
3. Sweeten and Spice
Stir in the sugar and optional cinnamon. Bring the mixture to a boil and let it bubble for 5–10 minutes, stirring often.
4. Thicken the Jam
If you’re using pectin, follow the packet instructions now. If not, continue simmering until the jam thickens. Test by dropping a bit on a chilled plate—if it sets, it’s ready.
5. Jar It Up
Ladle hot jam into sterilized jars, leaving ½ inch headspace. Seal and refrigerate for short-term use, or use a proper water bath for canning.
Tips for Success
- Stir frequently once the sugar is added to avoid scorching.
- Use a heavy-bottomed pot to distribute heat evenly.
- Let the jam cool fully before refrigerating—it will continue to thicken.
Serving Suggestions & Pairings
- Spread it on fresh sourdough toast or warm biscuits.
- Swirl it into oatmeal or Greek yogurt.
- Use as a topping for pancakes or these edible cookie dough bites link
- Pair with a cheese board—it’s fantastic with Brie or goat cheese.
- Try layering it into a dessert like brownie batter dip link for sweet contrast.
Storage & Leftover Tips
- Refrigerator: Keeps for 2–3 weeks.
- Freezer: Store in freezer-safe jars for up to 6 months.
- Canning Option: If properly canned and sealed, this jam can be shelf-stable for up to a year.
More Recipes You’ll Love
- These Caramel Apple Pie Cookies
- This Pumpkin Delight Dessert
- These Chocolate Chip Cookie Bites
- This Edible Cookie Dough
- Brownie Batter Dip
Final Thoughts
There’s nothing quite like homemade jam to make you feel like a kitchen wizard. This Blueberry Rhubarb Jam is easy, flavorful, and incredibly versatile. Whether you’re preserving a summer harvest or just trying something new, this is one recipe you’ll come back to again and again.
If you try it, leave a comment or tag us online! And don’t forget to follow ChefManiac for more simple, seasonal, and satisfying recipes. 🍇✨
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