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Blueberry rhubarb jam (or “Bluebarb Jam”) incorporates the rich flavor of blueberries, with the bright acidity of rhubarb for a perfectly balanced homemade jam.
Move over, strawberry rhubarb!
If you’re a fan of jams and preserves, you’ll definitely want to try canning blueberry rhubarb jam. This delicious combination of juicy blueberries and tangy rhubarb is the perfect balance of sweet and tart. Plus, the bright purple color of the jam is so beautiful, you’ll want to spread it on just about everything.
Not only is blueberry rhubarb jam delicious, but it’s also a great way to use up any leftover rhubarb you might have in your garden. Rhubarb is full of vitamins and antioxidants, making this jam not only tasty but also nutritious.
Canning this jam is also a great way to preserve your summer bounty to enjoy all year long. Homemade jams and preserves are always better than store-bought versions, and you can customize the sweetness level to your liking.
So next time you see some fresh blueberries and rhubarb at the farmer’s market or grocery store, grab them and start canning your own delicious blueberry rhubarb jam.
Ingredients for Blueberry Rhubarb Jam
This is a tested water bath canning recipe adapted from The WECK Small Batch Preserving Book.
The ingredients for canning blueberry rhubarb jam are quite simple. To make a canner batch of three to four jam jars (about 3 ½ to 4 cups total), you’ll need the following:
- 2 cups blueberries
- 4 cups rhubarb (finely chopped)
- 3 ½ cups granulated sugar
- 2 tbsp lemon juice
You will need about a pound of blueberries (around ¾ of a pound) for this recipe, and about a pound of rhubarb (or three to five stalks).
How to Make Blueberry Rhubarb Jam
First things first, it’s important to wash your berries and remove any stems. If you come across any berries that are soft or damaged, get rid of them. The same goes for the rhubarb – give it a good wash and prep it for the jam-making process by chopping it into fine, relatively uniform pieces.
Now, it’s time to mix all your ingredients together in a large, nonreactive pot. Give it a good stir and bring it to a boil. Once it’s boiling, turn down the heat to a medium simmer for about fifteen minutes (or until it’s nice and thick).
Next, take your hot jam and ladle it into warm, prepared jars. Use a funnel to make sure you don’t make a mess, and when you transfer the mixture, leave about half an inch of space at the top. That’s important for the canning process! Clean the rims of your jars with a dampened, clean, lint-free cloth or paper towel to make sure no food residue remains.
Canning Blueberry Rhubarb Jam
If canning blueberry rhubarb jam, make sure you preheat a canning pot before you start making the jam.
Once the jam is ladled into prepared jars, leaving 1/4 inch headspace, cap the jars with 2-part canning lids and lower them into a preheated canning pot.
Get your canning pot out and place a rack on the bottom. Load the filled jars into the canning pot, ensuring that the jars
Increase the heat, and once boiling process the jars for 10 minutes (or 15 minutes if above 6,000 feet in elevation). Remove the jars to cool on a towel on the counter after the processing time is complete.
After the jars are done cooling, take a peek and make sure they’ve sealed properly. Once you’re satisfied they’re sealed, label and date the jars. You can store them for up to a year, but remember to refrigerate after opening.
Serving Blueberry Rhubarb Jam
First off, it’s important to note that this jam is ready-to-eat – no additional ingredients required! Simply spread it onto your favorite toast, pastry or muffin and enjoy.
That being said, there are plenty of other ways to enjoy this jam beyond a simple slice of bread. It pairs perfectly with a variety of breakfast foods, such as waffles, pancakes, and yogurt. It can also be used in baking recipes, such as thumbprint cookies or as a filling for cakes and pies.
This jam also pairs perfectly with cheese. Spread it on a cracker and top with a creamy brie or tangy goat cheese for a fancy, yet easy, appetizer.
And if you’re feeling particularly adventurous, try pairing it with savory recipes like roasted chicken or grilled cheese sandwiches. The tartness of the rhubarb and sweetness of the blueberries adds a unique flavor profile that will elevate any dish.
Blueberry Rhubarb Jam
Ingredients
- 2 cups blueberries
- 4 cups rhubarb, finely chopped
- 3 ½ cups granulated sugar
- 2 tbsp lemon juice
Instructions
- If canning, prepare your water bath canner and jars before you begin making the jam. The canner should be at a simmer, about 180 F.
- Wash your berries and remove any stems. If you come across any berries that are soft or damaged, get rid of them. Do the same for the rhubarb - give it a good wash and prep it for the jam-making process by chopping it into fine, relatively uniform pieces.
- Mix all your ingredients together in a large, nonreactive pot. Give it a good stir and bring it to a boil. Once it's boiling, turn down the heat to a medium simmer for about fifteen minutes (or until it's thick).
- Ladle hot jam into warm, prepared jars. Use a funnel to make sure you don't make a mess, and when you transfer the mixture, leave about half an inch of space at the top.
- Clean the rims of your jars with a dampened, clean, lint-free cloth or paper towel to make sure no food residue remains.
- Be sure to leave 1/4 inch headspace, and cap the jars to finger tight with 2 part canning lids.
- Once all your jars are ready, place them in the water bath canner.
- Increase the heat and process the jars in a boiling water bath canner for 10 minutes (or 15 minutes above 6,000 feet in elevation).
- Once the processing time is complete, use a jar lifter to carefully remove your jars and place them on a towel-lined surface for twelve to twenty-four hours without disturbing them.
- After the jars are done cooling, check the seals. Label, date, and store for up to one year.
Rhubarb Canning Recipes
Need a few more ways to put up a bumper crop of rhubarb?
Blueberry Canning Recipes
There’s more than one way to preserve blueberries in a jar! Take a look at these blueberry canning recipes:
- Canning Blueberry Pie Filling
- Blueberry Butter
- Blueberry Syrup
- Blueberry Lemonade Concentrate
- Simple Blueberry Jam (without Pectin)
Old Fashioned Jam Recipes
Love making jams the old-fashioned way, with no added pectin? Just sugar, fruit, and a little bit of love in each jar…
