Rhubarb and Blueberry Jam


(1 vote) 5 1

The sharp taste of rhubarb is balanced by the sweet blueberries and sugar.

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  • 3 1/2 C. rhubarb, coarsely chopped
  • 1/2 C. water
  • 2 1/4 C. blueberries, coarsely chopped
  • 1 Tbs. lemon juice
  • 1 57g box regular powdered fruit pectin
  • 5 1/2 C. sugar

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Place rhubarb and water in a large stainless steel or enamel saucepan. Bring to boil over high heat cover, reduce heat and simmer for 5 minutes, stirring frequently. Add blueberries, lemon juice, and pectin; mix well. Bring to boil over high heat, stirring occasionally, add sugar, return to full boil and boil hard for 1 minute, stirring constantly. Remove from heat. Ladle jam into hot sterilized jars, leaving 1/4" headspace. Seal immediately with 2-piece lids according to manufacturer’s instructions. Process in boiling water bath for 5 minutes.

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