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Blueberry Rhubarb Jam

Female hands put jam onto a halved croissant in the morning.
Photo Credit
Marian Weyo
The Editors
Yield
4-1/2 pints
Category
Pickles and Preserves
Course
Other
Credit
Mrs. Harold Niemath, Grand Island, Nebraska
Sources
Old Farmer's Almanac
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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!

Ingredients
3-1/4 cups blueberries
2-1/4 cubs rhubarb, diced into 1/2-inch pieces
1/2 cup water
1 tablespoon lemon juice
1 package (1.75 ounces) fruit pectin
5-1/2 cups sugar
Instructions
  1. In a large saucepan, crush the blueberries using a potato masher, then add the rhubarb, water, lemon juice, and pectin. Bring the mixture to a rolling boil for 1 minute. Add the sugar, 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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The Old Farmer's Almanac Editors

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Comments

Julie (not verified)

4 months 1 week ago

The recipe says 1 package pectin. Since you are adding it with the sugar, should I take it that it is liquid pectin, and would that translate to 1 pouch or 2? If it is powdered pectin, will it still set if added with the sugar? Thanks

Hi, Julie. Thank you for your keen eye. No, we are not calling for liquid pectin. We have reorganized the recipe. 

Roger Hewitt (not verified)

7 months 3 weeks ago

Can this jam be made as a freezer jam? What changes would I need to make?
Thank you

Hi, Roger. You can make this as a freezer jam but you do have to make some adjustments. First, you will need to buy a pectin that is compatible with a no cook jam. Also check the label for sugar amounts so that your jam sets up properly. We would also advise cutting the rhubarb into a fine dice since it will not be heated to soften. Skip the processing step and store in your freezer.

Marilyn (not verified)

3 years 5 months ago

This is my first attempt at making jam. Can this recipe can be used to make freezer jam?

Rhonda J Hala (not verified)

4 years 4 months ago

I realized my previous comment was incorrect. The original recipe called for 2 1/4 cups each of blueberries and rhubarb, 7 cups of sugar, and did include pectin but there was a comment that included the no pectin version.

Rhonda J Hala (not verified)

4 years 4 months ago

I used a different recipe from this website several years ago that did not call for pectin. I think it called for 8 cups of blueberries to 4 cups of rhubarb and there were several reader comments. Is there a way to find this old recipe?
Thanks!

verona bedrous (not verified)

7 years 7 months ago

Why does this jam need to be stored in the refrigerator or freezer?

This is not your typical jam since it uses blueberry filling and Jell-o. It does not require a hot water bath for processing so should be stored in the refrigerator. 

Carol Fitzpatrick (not verified)

14 years 4 months ago

I wonder if you could use strawberry jello instead? Or maybe blueberry jello?