Blueberry Rhubarb Jam

Blueberry Rhubarb Jam is a sweet-tart preserve that combines juicy blueberries with tangy rhubarb for a perfectly balanced flavor. This easy blueberry rhubarb jam recipe is bright, fresh, and full of natural fruit goodness, making it a delicious way to enjoy seasonal ingredients. No pectin needed to make this beautiful jam.

Want more easy jam recipes? Try our Fig Jam, Peach Freezer Jam, Strawberry Rhubarb Jam, Blackberry Freezer Jam, No-Pectin Raspberry Jam, or our savory Tomato Jam.

I have loved rhubarb forever!! I remember growing up and taking a stalk from the garden along with a little bowl of sugar. Then I would find myself a lovely spot under a tree and dip, crunch, and munch away on that rhubarb until it was gone. That was a real treat for me. 

Blueberry Rhubarb Jam Ingredients

Cooked down with sugar and a touch of lemon, this homemade rhubarb blueberry jam thickens into a rich, spreadable texture with no pectin. End result is a vibrant color and bold flavor. The sweetness of blueberries pairs beautifully with the tartness of rhubarb for a jam that’s both refreshing and satisfying.

How to Make No Pectin Blueberry Rhubarb Jam

The night before you want to make the jam or the morning of. Add the rhubarb, blueberries, sugar and lemon juice to a large pot, stir to combine. Let macerate for 30 min. to overnight. Sterilize jars and lids. Place a small plate in the freezer.

When ready to make the jam, place the pot with the fruit in it on the stove. Bring to a boil on medium-high heat and boil hard for 15-25 minutes or until you reached the setting point, stirring occasionally. At the setting point, the foam will have subsided, and the bubbles will get larger, looking like fish eyeballs.

Testing the Jam for Doneness

Place a small amount of the jam (1 tsp.) on the freezer plate and place the plate back in the freezer for a few minutes to cool. When the jam seems very close then remove the pot from the heat while the plate is in the freezer. If the jam wrinkles when pushed with your finger, the jam is done. If not, return to a boil for 5 min. and repeat. Careful, as the jam thickens, it can start to burn, so stir more frequently.

Canning The Jam

Ladle jam into hot jars to within 1/4″ of the top. Remove air bubbles and wipe the rim with a clean cloth. Place lids on and screw to tighten until finger-tip tight only. Place in a water bath canner, submerged in 1″ water above jar and process for 10 min. or according to altitude.

When the jam has cooked for its allotted time, remove the jars to a towel-lined counter to cool. You should hear the popping of the lids as they seal. That is a very satisfying sound. If any jars don’t seal, refrigerate and eat right away. 

See how lovely and thick it is?! The rhubarb gives it the right tartness while the blueberries add color and flavor! This is my new favorite jam!!

It is very easy to make a jam like this and you don’t have to rely on pectin to make it gel and then be disappointed if it doesn’t set. 

Sometimes it is hard to use up all your rhubarb, and you may have to be creative. Think outside the box from pie and try a preserve instead. Your family will thank you for it. This recipe uses up a good quantity as it requires 7 cups of rhubarb. 

I like to put it into little jars to give away as gifts. Everyone will appreciate your hard work and enjoy the bounties of your garden too.

PRINTABLE FOR WATER BATH CANNING

If you don’t want to can the jam, any jam can be a freezer jam. It will last up to one year in the freezer. When thawed, it will last 3-4 weeks in your refrigerator.

Rhubarb Recipes

The four ingredients in this recipe are blueberries, rhubarb, sugar, and lemon. It is completely vegan, gluten-free, and can be enjoyed by everyone! Rhubarb, as I mentioned earlier, is a big draw on this site as we have many, many wonderful recipes. In my top ten, almost on a year-round basis, are these Rhubarb Dream Bars. 

Also very popular are the Old Fashioned Rhubarb Loaf and our Super Easy Rhubarb Tarts. Some newer recipes that I made this year are No Churn Rhubarb Ice Cream Recipe, Rhubarb Syrup (great in cocktails or lemonades), Rhubarb Margaritas, and a pretty Rhubarb Strawberry Cobbler that I made last year and just love the color. 

You will be surprised at how many, many recipes you can use with rhubarb. A standard over the years for me has been this Strawberry Rhubarb Sour Cream Pie, one that I have loved to make, again and again, year after year.

An easy Rhubarb Strawberry Crisp in our house is always welcome too or the ever-popular Strawberry Rhubarb Compote or an Orange Rhubarb Compote which we love to add to yogurt and granola. Sometimes I just make a plain rhubarb compote and omit other fruit. That is also gobbled down here!

Well, there you have it, a treasure trove of rhubarb recipes! I have to go to the savory side sometime and try a rhubarb chutney which I think would be delightful with pork, turkey, or chicken! 

Pin it HERE!!

Pin it HERE!!

Blueberry Rhubarb Jam

Tara Noland

Perfect for spreading on toast, biscuits, or scones, or using in desserts and baking, this blueberry rhubarb jam is a must-make for spring and summer. Whether you’re canning or making a small batch, this fruit jam recipe is simple, flavorful, and always a favorite.

4.45 from 186 votes

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Additional Time 10 minutes mins

Total Time 50 minutes mins

Course Breakfast

Cuisine American

Servings 7 Jars (8 oz.)

Calories 34 kcal

Video

Ingredients

 

• 7 cups rhubarb chopped
• 4 1/4 cups blueberries
• 4 1/4 cups sugar
• 1/3 cup lemon juice

Instructions

 

• The night before you want to make the jam or the morning of. Add the rhubarb, blueberries, sugar and lemon juice to a large pot, stir to combine. Let macerate for 30 min. to overnight. Sterilize jars and lids. Place a small plate in the freezer.
• When ready to make the jam, place the pot with the fruit in it on the stove. Bring to a boil on medium-high heat and boil hard for 15-25 minutes or until you reached the setting point, stirring occasionally. At the setting point, the foam will have subsided, and the bubbles will get larger, looking like fish eyeballs.
• Place a small amount of the jam (1 tsp.) on the freezer plate and place the plate back in the freezer for a few minutes to cool. If the jam seems very close, then remove the pot from the heat while the plate is in the freezer. If the jam wrinkles when pushed with your finger, the jam is done. If not, return to a boil for 5 min. and repeat. Careful, as the jam thickens, it can start to burn so stir more frequently.
• Ladle jam into hot jars to within 1/4" of the top. Remove air bubbles and wipe the rim with a clean cloth. Place lids on and screw to tighten until finger-tip tight only. Place in a water bath canner, submerged in 1" water above jar and process for 10 min. or according to altitude.
• When the jam has cooked for its allotted time, remove the jars to a towel-lined counter to cool. You should hear the popping of the lids as they seal. That is a very satisfying sound. If any jars don't seal, refrigerate and eat right away. 

Equipment

Ball Regular Mouth Pint 16-oz Mason Jar with Lids and Bands (Pack of 24)

Roots & Branches Home Canning Jar Lifter, Securely Grips, Red

Granite Ware Covered Preserving Canner with Rack, 12-Quart

Notes

See the post for more information, photos and tips. 

Nutrition

Serving: 1TablespoonCalories: 34kcalCarbohydrates: 9gSodium: 1mgSugar: 8g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Tried this recipe?Let us know how it was!

Recipe adapted from Preservation Society Home Preserves by Camilla Wynne