Description
This homemade Blueberry Rhubarb Jam combines the sweet juiciness of blueberries with the tangy bite of rhubarb, balanced perfectly with sugar and lemon zest. Ideal for sweet summer mornings, this jam offers a delightful spread that’s both fruity and vibrant, made using traditional stovetop cooking and preserved through a classic boiling water bath method.
Ingredients
Scale
Fruit
- 4 cups blueberries, washed thoroughly
- 4 cups rhubarb, washed and sliced into ¼-inch pieces
- Zest and juice of 1 lemon
Sweetener
- 4 cups white granulated sugar
Instructions
- Prepare the fruit mixture: In a large pot or jam pan, combine 4 cups of washed blueberries and 4 cups of sliced rhubarb along with the zest and juice of one lemon. This mixture forms the flavorful base of the jam.
- Cook and soften the fruit: Heat the mixture over medium-high heat for about 5 to 10 minutes until the fruit softens. Use a potato masher to gently mash the fruit, breaking it down to help release natural juices.
- Add sugar and boil: Stir in 4 cups of granulated sugar thoroughly. Bring the mixture back to a boil over medium-high to high heat. Maintain the boiling for 20 to 25 minutes, stirring occasionally, until the jam thickens to the desired consistency.
- Remove from heat and jar the jam: Once thickened, take the pan off the stove. Spoon the hot jam into sterilized jars or refrigerate immediately for short-term use.
- Eliminate air bubbles and seal jars: Remove any air bubbles trapped inside the jars by gently tapping or running a non-metallic utensil around the jar edges. Wipe the rims clean to ensure a proper seal.
- Process jars in boiling water bath: Place new, clean lids and bands on the jars, then submerge them in a boiling water bath for 10 minutes to properly preserve the jam.
- Cool and set the jars: Turn off the heat and leave the jars in the warm water for 5 minutes before carefully removing them. Allow the jars to cool completely on a towel undisturbed for about 24 hours to confirm proper sealing.
- Store the jam: Keep the sealed jars in a cool, dry place where they’ll stay fresh for 12 to 18 months.
Notes
- Ensure jars and lids are sterilized properly before use to prevent spoilage.
- You can adjust the sugar amount slightly depending on your preferred sweetness, but keep in mind it acts as a preservative.
- Check for a firm set by placing a small amount of jam on a cold plate; if it wrinkles when pushed, it’s ready.
- Seal jars immediately after filling while the jam is hot to ensure proper vacuum sealing.
- Refrigerate after opening and consume within a few weeks for best quality.
