Recipe for Blueberry Rhubarb Jam | Almanac.com

Blueberry Rhubarb Jam

Female hands put jam onto a halved croissant in the morning.
Photo Credit
Marian Weyo
4-1/2 pints
Mrs. Harold Niemath, Grand Island, Nebraska
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This Blueberry Rhubarb Jam recipe won third prize in an Old Farmer’s Almanac recipe contest. Rhubarb adds a pleasant tartness to this jam; the blueberries provide color and texture.

Try using homegrown blueberries and fresh rhubarb for a truly special treat.

Read our guide to jam and jelly making for more great recipes!

3-1/4 cups blueberries
2-1/4 cubs rhubarb, diced into 1/2-inch pieces
1 tablespoon lemon juice
1/2 cup water
5-1/2 cups sugar
1 package (1.75 ounces) fruit pectin
  1. In a large saucepan, crush the blueberries using a potato masher, then add the rhubarb, water, lemon juice, and sugar. Bring the mixture to a rolling boil for 1 minute. Add the pectin, stir well, and return the mixture to a full rolling boil and boil for 1 minute. 
  2. Prepare boiling water canner and heat jars in simmering water until ready to use. Wash lids in warm, soapy water and set aside.
  3. Remove jam from heat and skim off any foam. Ladle hot jam into hot jars, leaving a ¼ inch of headspace. Clean the rims of jars before putting them on jar lids. Screw the metal bands on the finger tight and place them in a boiling-water bath canner. Process for 10 minutes. Read the complete guide to water bath canning for more details.
  4. Turn off the heat and take off the lid. After 10 minutes, remove the jars and place them on a rack or kitchen towel on the counter.  Allow jars of jams to cool down without moving. You may hear pinging…the jars have sealed! After 24 hours, remove the screw bands and test the seal by pressing gently on the lid. Store for up to a year in a cool, dry place.
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