Blueberry Rhubarb Jam With or Without Pectin

If you’re looking for a sweet and tangy twist on traditional rhubarb canning recipes, this easy blueberry rhubarb jam, also known as bluebarb jam, might become your new favorite! Bursting with juicy blueberries and tart rhubarb, this recipe combines the best of canning fruit recipes and homemade jam recipes into one irresistible spread. Perfect for anyone who loves fruit in jars and simple jam recipes for canning, this small-batch preserve is a must-try for anyone passionate about preserving fruit. Whether you’re stocking up on summer flavors, using frozen garden produce, or exploring new rhubarb jam recipes, learning how to make homemade jams like this will have your pantry (and your taste buds) thanking you. As a grower of both blueberries and rhubarb, I’m excited for you to discover just how fun and rewarding canning jams at home can be. To suit different tastes, I’ve included a recipe variation for blueberry rhubarb jam without pectin as well. You can choose your favorite!

My Blueberry Rhubarb Jam Backstory

Planted years ago by my husband, rhubarb is one of the most faithful returning plants in my garden. It resides between the strawberries and raspberries in the row of permanent plants in the vegetable garden. Our rhubarb plant is quite vigorous and large. If you are interested in growing rhubarb, check out this list of rhubarb’s best companion plants. You might find that a rhubarb plant would make a great addition to your garden. Some people have informed me they could not grow rhubarb. That is always surprising to me. We literally have to do nothing to our rhubarb plant. If you want to feel like a successful gardener, try rhubarb. Ours seems to thrive on neglect.

We also grow blueberries, and the bushes we have are quite prolific producers. As a result, we have a large supply of frozen blueberries that need to be used before blueberry season rolls around again. When I found an old newspaper clipping from the Oregonian’s Food Day section with a recipe for blueberry rhubarb jam, I was thrilled to test it out. Since I had more frozen blueberries than frozen rhubarb, I increased the amount of blueberries called for and decreased the amount of rhubarb. I also decreased the amount of sugar. If you are a fan of my rhubarb orange jam, blueberry orange jam, or blueberry lemon jam, I can’t wait for you to give this new tangy-sweet jam recipe a try!

Uses for Rhubarb

If you have never tasted rhubarb, it’s quite sour. I compare the flavor to sour citrus, but there is something distinctly unique. It is often combined with blueberries, strawberries, or some other sweet fruit in baked goods like crisp or coffee cake recipes. This rhubarb recipe calls for sweet blueberries to tame the rhubarb’s tang. Rhubarb can also be used in syrup as it thickens considerably when it cooks down.

Equipment and Supplies for Blueberry Rhubarb Jam

This easy rhubarb jam recipe is ideal for canning. Canning jam can be messy, even when using the recommended equipment, like the funnel pictured above. There are still splatters, but, believe me, the mess would be a lot worse without my trusty canning kit, which is on the list below.  Each recipe variation makes about 6 half-pints, so here is the equipment you need to assemble beforehand:

6 half-pint canning jars, lids and bands

A large boiling water bath canner

A small metal saucepan with lid (for heating the jar lids)

A colander (for rinsing the blueberries)

A large stockpot

A large pan or bowl (for mashing the blueberries)

A round masher

A large ladle like this one (for putting the jam into jars)

1 set of canning tools (optional, but these sure have made canning easier)

Preparation

Set six canning bands (some call them rings) aside, near where you will be filling the jars.

Place the six glass jars in the water bath canner. The water should cover the jars by at least an inch. Turn the heat to medium-high. Why do we have to boil the jars before we put our jam in? This sterilizes the jars for optimum food safety.

Place six jar lids in the small saucepan with enough water to cover the lids. Cover the pan and heat the water on low. I’ve always been told not to let the water come to a boil. Now it’s time to learn how to can blueberry rhubarb jam!

Ingredients for Blueberry Rhubarb Jam

3 cups fresh or frozen rhubarb, chopped into 1-inch pieces

1/2 cup water

3 cups fresh or frozen blueberries, rinsed and drained

1 tablespoon lemon juice

1 1.75 ounce box powdered fruit pectin

5 cups granulated sugar

Directions for Blueberry Rhubarb Jam with Pectin

Wash and heat 6 half-pint jars as directed in the Preparation section. Prepare the lids as directed above as well.

Measure out the blueberries and rinse them in a colander. Let drain.

Put the chopped rhubarb and the water in a large, nonaluminum pot. Bring the mixture to a boil over high heat, then reduce heat and simmer for 5 minutes, stirring occasionally.

While the rhubarb is simmering, place the blueberries in a pan or bowl and mash them. Return to stirring the rhubarb until the 5 minutes have passed.

Add the blueberries, lemon juice, and pectin. Mix well and bring to a boil over high heat, stirring constantly.

Add the sugar and return the mixture to a full boil. Boil hard for 1 minute, continuing to stir.

Remove the pot from the heat. I like to put my pot on a large wooden cutting board right next to the sink.

Using tongs, if you have them, lift hot jars out of hot water and place the jars in the sink next to the pot of hot jam mixture. Ladle hot jam into jars, leaving 1/4 inch headspace.

Once all jars are filled, wipe jar rims. Place lids and bands on jars. Adjust until they are fingertip tight.

Place jars (using a jar-lifter, if you have one) in the hot water bath in the canner. Water should cover the jars by at least one inch. Bring the water to a boil and process the jars for 10 minutes, adjusting for altitude (15 minutes at 1,000 to 6,000 feet, 20 minutes above 6,000 feet).

When processing is done, remove the jars (again using a jar-lifter, if you have one) and place on a towel to absorb the drips and to cool.

If all has gone as it should, you should hear the jars seal as they cool. When they are cool, press the center of each lid. They should not flex. Label and store the jars in a cool, dry place. The quality is best if used within 12 months. Refrigerate any jars once opened. Scrumptious served on scones or other baked goods!

Blueberry Rhubarb Jam Without Pectin

To make blueberry rhubarb jam without pectin, simply omit the pectin when you stir in the blueberries and lemon juice. Bring the mixture to a boil, add the sugar, then return to a boil for one minute, just as in the recipe with pectin. Follow the rest of the steps for filling and processing the jars as directed above.

Blueberry jam without pectin is, of course, not as thick as the blueberry rhubarb jam with pectin, but it is thicker than syrup. The tangy sweet flavor is the same as the thicker recipe, and it would be tasty served on top of a waffle or scone. However, the thicker jam with pectin would hold up much better in a peanut butter and jelly sandwich. Both versions of the jam recipe are delicious.

What Goes Well With Blueberry Rhubarb Jam

Blueberry rhubarb jam would be delicious served with warm scones at an afternoon tea party, fitting in with many tea party themes. English muffins and toast would get a lift from the tangy flavor. Make chocolate chip zucchini bread even more special with this blueberry rhubarb jam spread on top of a slice. Have fun experimenting with the numerous options!

Common Rhubarb Questions

Does rhubarb have natural pectin? Yes, and that is why there is an option to make this jam without pectin. Any jam made with rhubarb and sugar will naturally gel. If you want a thicker rhubarb jam, make the version with pectin, if you like. What happens if you don’t use pectin in jam? In the case of any rhubarb jam, the jam will not be quite as thick as some jams with added pectin. What can I use instead of pectin for jam? How can I thicken jam without pectin? Sugar is required to help thicken jam made with fruit that has natural pectin.

Do you peel rhubarb for jam? There is no need to peel rhubarb for jam. Just chop the rhubarb and use as needed.

How long does homemade rhubarb jam last? According to the USDA website, canned jam may be stored for 12 months on a pantry shelf. Once opened, it should be refrigerated and used within 6 months.

Blueberry Rhubarb Jam

Learn how to make easy blueberry rhubarb Jam (aka blubarb jam), one of the best homemade jam recipes for canning jams and preserving fruit all year long.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Processing Time 10 minutes mins

Total Time 40 minutes mins

Course Breakfast, Condiment

Cuisine American

Servings 6 half pints

Calories 60 kcal

Equipment

• 6 Half-pint canning jars, lids and bands
• 1 Large boiling water bath canner
• 1 Small metal saucepan with lid
• 1 colander
• 1 Large Stockpot non-aluminum
• 1 Large pan or bowl
• 1 Round masher
• 1 Large ladle
• 1 Set of canning tools optional

Ingredients

  

• 3 cups fresh or frozen rhubarb chopped into 1-inch pieces
• ½ cup water
• 3 cups fresh or frozen blueberries rinsed and drained
• 1 tablespoon lemon juice
• 1 1.75 ounce box powdered fruit pectin
• 5 cups granulated sugar

Instructions

 

• Set six canning bands (some call them rings) aside, near where you will be filling the jars.
• Place the six glass jars in the water bath canner. The water should cover the jars by at least an inch. Turn the heat to medium-high. Why do we have to boil the jars before we put our jam in? This sterilizes the jars for optimum food safety.
• Place six jar lids in the small saucepan with enough water to cover the lids. Cover the pan and heat the water on low.
• Measure out the blueberries and rinse them in a colander. Let drain.
• Put the chopped rhubarb and the water in a large, nonaluminum pot. Bring the mixture to a boil over high heat, then reduce heat and simmer for 5 minutes, stirring occasionally.
• While the rhubarb is simmering, place the blueberries in a pan or bowl and mash them. Return to stirring the rhubarb until the 5 minutes have passed.
• Add the blueberries, lemon juice, and pectin. Mix well and bring to a boil over high heat, stirring constantly.
• Add the sugar and return the mixture to a full boil. Boil hard for 1 minute, continuing to stir.
• Remove the pot from the heat. I like to put my pot on a large wooden cutting board right next to the sink.
• Using tongs, if you have them, lift hot jars out of hot water and place the jars in the sink next to the pot of hot jam mixture. Ladle hot jam into jars, leaving 1/4 inch headspace.
• Once all jars are filled, wipe jar rims. Place lids and bands on jars. Adjust until they are fingertip tight.
• Place jars (using a jar-lifter, if you have one) in the hot water bath in the canner. Water should cover the jars by at least one inch. Bring the water to a boil and process the jars for 10 minutes, adjusting for altitude (15 minutes at 1,000 to 6,000 feet, 20 minutes above 6,000 feet).
• When processing is done, remove the jars (again using a jar-lifter, if you have one) and place on a towel to absorb the drips and to cool.
• If all has gone as it should, you should hear the jars seal as they cool. When they are cool, press the center of each lid. They should not flex. Label and store the jars in a cool, dry place. The quality is best if used within 12 months. Refrigerate any jars once opened.

Notes

*Calories per one tablespoon serving

Keyword blueberry, canning, jam, rhubarb

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Enjoy making rhubarb and orange jam, and may all of your canning endeavors meet with great success!