Blueberry rhubarb jam is a less common combination, but is no less delicious than the more familiar strawberry version. It’s a perfect jam to make during the transition from spring to summer.
It’s jam month in the Mastery Challenge universe and so on Monday night, I hopped onto Facebook for some live jam making. I made a small batch of Blueberry Rhubarb Jam in for the folks who tuned in (you can watch it whenever you have time right here), chatted about my summer preserving plans (I’m going for mellow this year), and gave everyone a good look at my rapidly growing belly (yes, there are indeed twins in there).
What I particularly like about this fruit combination (fondly called Blubarb by some folks), is that the berries and rhubarb really balance each other, but it’s not as common as the strawberry rhubarb combo. When used in equal portions, I find that the blueberries bring body and sweetness to the jam, while the rhubarb offers up its signature tang and zip. The end result is something that is satisfying and wonderfully spreadable (I used some commercial pectin, but the blueberries contribute a goodly amount of pectin as well).
It might seem impossible, but this is the first time I’ve posted a recipe for this exact combination. I went simple with this batch, but next time I make it, I might add a bunch of lemon zest. Or perhaps some freshly grated ginger. I also believe that cinnamon and blueberries always go nicely together. There are so many different ways to take a basic recipe and transform it into something fresh and new-to-you. I think that’s one of the things I love most about canning. There are always so many themes open for riffing and exploration.
And if this particular jam doesn’t speak to you, make sure to explore some of the blueberry recipes from the archives.
- Basic blueberry jam
- Small batch blueberry cara cara orange jam
- Small batch spiced blueberry jam
- Cranberry blueberry jam (a good way to clean out the freezer)
- Wild blueberry jam
- Small batch blueberry ginger jam
- Blueberry cinnamon freezer jam
- 1 pound blueberries, rinsed and picked over for stems
- 1 pound rhubarb, cleaned and diced
- 1 pound granulated sugar
- 2 tablespoons powdered fruit pectin
- Prepare a small water bath canning pot and four half pint jars.
- Pour the blueberries into a non-reactive pot (I used a five quart Dutch oven for this batch and it worked nicely). Using a potato masher, work the blueberries until they're mostly crushed. Add the rhubarb. Whisk the pectin into the sugar and add that to the pot as well.
- Place the pan on the stove over high heat and bring the fruit to a boil. Cook, stirring regularly for 18 to 22 minutes, until the fruit starts to thicken into jam.
- Once the jam has thickened satisfyingly and has reduced by at least one-third, it is done.
- Funnel the jam into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
- When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.