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.
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