Blueberry Rhubarb Jam -

Blueberry Rhubarb Jam is a delightful fusion of sweet and tart flavors, ideal for spreading over toast, stirring into yogurt, or even using as a topping for desserts. With just a few simple ingredients and without the need for pectin, this jam captures the essence of seasonal fruits in a jar. Perfect for preserving those extra rhubarb stalks, this easy jam recipe will quickly become a kitchen staple!

Why You Will Love This Recipe

This Blueberry Rhubarb Jam is not only delicious but also incredibly simple to make. Its unique flavor combination of blueberries and rhubarb offers a refreshing taste profile that is both sweet and tangy. Using honey instead of refined sugar makes it a healthier alternative to traditional jams. Additionally, the natural pectin content found in fruit makes this recipe suitable for those avoiding commercial pectin, while the slow cooking process gives it a rich, thick texture that’s perfect for spreading.

Ingredients

Gather these fresh ingredients for an easy jam-making experience:

1 cup rhubarb, sliced (about 1-2 stalks)
2 cups blueberries, fresh or frozen
1 lemon, juiced (about 2-3 tbsp)

1/4 cup honey
3 tablespoons water

Directions

Making this Blueberry Rhubarb Jam is as easy as following these steps:

Step 1: Prepare ingredients by combining the rhubarb, blueberries, lemon juice, honey, and water in a saucepan over high heat.
Step 2: Bring the mixture to a boil, stirring occasionally.
Step 3: Reduce heat to low and maintain a gentle boil/simmer for approximately 60-75 minutes, until the jam has thickened and set.

Step 4: Stir the jam occasionally, testing its thickness by checking if it coats the back of a spoon.
Step 5: Once the jam has set, remove it from heat and transfer to an airtight container.
Step 6: Store the jam in the refrigerator for up to a few weeks or freeze for up to six months.

Pro Tips for Making Blueberry Rhubarb Jam

Ensure your Blueberry Rhubarb Jam turns out perfect with these professional tips:

For the best flavor, use fresh, ripe blueberries and tender rhubarb.
If using frozen blueberries, don’t thaw them before cooking; this will help them maintain their shape.

Test the jam for the right consistency by placing a spoonful on a cold plate—if it holds its shape, it’s ready.
Label your containers with dates to keep track of freshness when storing or freezing.
Feel free to adjust the sweetness by adding more or less honey to suit your palate.

FAQs

1. How do I know when the jam is done cooking?

When the jam coats the back of a spoon and holds its shape without running off, it’s ready!

2. Can I use a different sweetener instead of honey?

Yes, you can substitute honey with maple syrup or agave syrup for a vegan option.

3. Is this recipe safe for canning?

This recipe is not tested for canning, so it’s best stored in the refrigerator or freezer.

4. What can I use Blueberry Rhubarb Jam for?

It’s perfect on toast, muffins, pancakes, or even as a filling for pastries and desserts.

5. Can I make a larger batch of this jam?

Yes, simply scale up the ingredients proportionately, but be sure to use a large enough pot to prevent overflow.

Conclusion

Blueberry Rhubarb Jam is a tasty, natural treat that encapsulates the sweet-tart essence of its ingredients. Whether spread on a morning biscuit or used to elevate your favorite dishes, this jam will not disappoint. Embrace the fruits of the season with this easy homemade jam recipe that adds both flavor and a touch of nostalgia to your kitchen table.