Description
Discover the joy of homemade Blueberry Rhubarb Jam, a delightful blend of sweet blueberries and tangy rhubarb, enhanced by zesty lemon. This no-pectin jam captures the fresh flavors of summer with just four simple ingredients, making it a breeze to whip up. Perfect for spreading on toast, topping desserts, or gifting to friends, this vibrant jam will impress anyone who tries it. Whether you’re enjoying a leisurely breakfast or looking for a unique addition to your cheese platter, this versatile jam is sure to elevate any dish.
Ingredients
Scale
- 4 cups blueberries, washed
- 4 cups rhubarb, washed and sliced into 1/4 inch pieces
- 4 cups white granulated sugar
- 1 lemon (zest and juice)
Instructions
- In a large pot or jam pan, combine blueberries and sliced rhubarb. Add lemon zest and juice. Cook over medium-high heat for 5-10 minutes until softened.
- Use a potato masher to gently mash the fruit mixture until chunky.
- Stir in sugar and continue cooking over medium-high heat.
- Boil for 20-25 minutes until thickened, stirring constantly to prevent scorching.
- Remove from heat and spoon hot jam into clean jars. Refrigerate or use canning methods for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: For added flavor variations, consider including spices like cinnamon or nutmeg. Ensure all utensils and jars are sterilized for proper preservation.