Blueberry Rhubarb Jam Recipe

Are you looking for a delicious and easy-to-make jam recipe? Look no further than blueberry rhubarb jam! This sweet and tangy jam is perfect for spreading on toast, biscuits, or scones. Plus, it’s a great way to use up any excess rhubarb or blueberries you may have on hand.

Whether you’re a seasoned jam maker or a beginner, blueberry rhubarb jam is a great recipe to try. It’s versatile, easy to customize, and perfect for enjoying on lazy weekend mornings or giving as a gift to friends and family. So why not give it a try and see how delicious homemade jam can be?


  • 2.2 lbs (1 kg) rhubarb
  • 1.1 lbs (500 g) blueberries
  • 1 unpeeled apple
  • Juice of 1 lemon
  • 5 cups (1 kg/2.2 lbs) granulated sugar


1. Freeze a Plate: Place a small plate in the freezer to use for testing the jam’s consistency later.
2. Prepare Fruit: Wash and chop the rhubarb and unpeeled apple into small cubes. Place them in a large, thick-bottomed pot along with the blueberries and lemon juice.
3. Boil Fruit: Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 15 minutes, or until the fruit is soft. Blend the mixture with an immersion blender until smooth.
4. Cook Jam: Add the granulated sugar to the pot and stir well. Bring the mixture back to a boil and cook over low heat, uncovered, stirring often, for 25-30 minutes.
5. Check Jam Consistency: To test if the jam is ready, pour a small amount onto the frozen plate. Return the plate to the freezer for 2-3 minutes. Remove the plate and push the jam with your finger. If it wrinkles slightly, the jam is ready. If it’s still liquid, continue cooking for another 4-5 minutes and test again.
6. Transfer to Jars: Ladle the blueberry rhubarb jam into sterilized, hot twist-off jars and seal them with sterilized lids.
7. Can the Jam (Optional): If desired, you can process the jars of jam in a canner or large pot for long-term storage.

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour
Servings: 9 cups

Serving Suggestions

Now that you have made your delicious Blueberry Rhubarb Jam, it’s time to enjoy it! Here are some serving suggestions to help you get started:

  • Spread it on toast or bagels for a quick and easy breakfast or snack.
  • Use it as a topping for pancakes, waffles, or French toast.
  • Mix it into plain yogurt or oatmeal for a flavorful and healthy breakfast.
  • Use it as a glaze for pork or chicken for a sweet and tangy flavor.
  • Pair it with your favorite cheese and crackers for a tasty appetizer.
  • Use it as a filling for thumbprint cookies or muffins for a sweet surprise.
  • Add it to your favorite smoothie or cocktail for a fruity twist.

No matter how you choose to enjoy your Blueberry Rhubarb Jam, it’s sure to add a burst of flavor to any dish. Experiment with different serving suggestions to find your favorite way to enjoy this delicious jam.

Frequently Asked Questions

How can I make blueberry rhubarb jam without using pectin?

Pectin is not always necessary in making blueberry rhubarb jam. The natural pectin in the fruit and the sugar content can help the jam to set. However, if you want to make sure your jam sets properly, you can use lemon juice or apple juice as a natural pectin substitute. Just keep in mind that the jam may have a softer set without pectin.

What’s the best way to include pectin in a blueberry rhubarb jam recipe?

If you prefer to use pectin in your blueberry rhubarb jam recipe, you can use commercial pectin or make your own homemade pectin from apples or citrus fruits. Follow the instructions on the package or recipe carefully to ensure the proper amount of pectin is added for the desired set.

Is there a low sugar version of blueberry rhubarb jam that still tastes good?

Yes, you can make a low sugar version of blueberry rhubarb jam by using a sugar substitute such as Stevia or Splenda. Keep in mind that the jam may have a different texture and taste than traditional jam made with sugar.

Can you provide a simple recipe for blueberry rhubarb jam?

Sure, here’s a simple recipe for blueberry rhubarb jam:

  • 4 cups rhubarb, diced
  • 2 cups blueberries
  • 3 cups sugar
  • 2 tbsp lemon juice

Combine all ingredients in a large pot and let sit for 30 minutes to overnight. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and simmer until jam thickens, stirring occasionally. Ladle hot jam into sterilized jars and process in a boiling water bath for 10 minutes.

How do I can blueberry rhubarb jam for long-term storage?

To can blueberry rhubarb jam for long-term storage, follow these steps:

  1. Sterilize jars and lids by boiling them in a pot of water for 10 minutes.
  2. Fill jars with hot jam, leaving 1/4 inch headspace.
  3. Wipe jar rims with a clean, damp cloth and place lids on jars.
  4. Process jars in a boiling water bath for 10 minutes.
  5. Remove jars from water bath and let cool completely before storing in a cool, dark place.

What are some tips for achieving the perfect consistency in blueberry rhubarb jam?

To achieve the perfect consistency in blueberry rhubarb jam, use a candy thermometer to monitor the temperature of the jam as it cooks. The jam should reach 220°F to ensure it sets properly. Also, make sure to stir the jam frequently to prevent it from burning or sticking to the bottom of the pot. Finally, let the jam cool for a few minutes before filling the jars to ensure it thickens properly.