Do you have a backyard full of rhubarb and never know what to do with it? This year we made delicious Blueberry Rhubarb Jam without any Certo or pectin. This keeps it very simple. Rhubarb thickens gorgeously when cooked so no need to add anything to make it gel.
This recipe is also easy requiring only four ingredients. Ken did most of this recipe as he really enjoys canning and preserving. 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.
I have also loved anything and everything rhubarb. We have done loads of recipes on the site for rhubarb that have been very popular and I will review those again today for you. If you are like me you will have stashed some rhubarb away in the freezer for use in the winter. Nothing like a rhubarb dessert or recipe to take away the winter blues!!
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I now have a large patch of rhubarb, and about 6 plants. They are a lovely red rhubarb color. I have now put them to bed for the fall having picked all my rhubarb and put it into 4 and six cup amounts and freezing them.
With both blueberries and rhubarb in abundance in Canada, this could be a very Canadian recipe.
I only got 14 cups this year but last year I got a whopping 25 cups. Maybe it was too hot this year or it overproduced last year giving me a smaller yield.
We actually used frozen rhubarb from last year for this jam. This recipe works great using frozen rhubarb and rhubarb lasts a long time in your freezer.
Blueberry Rhubarb Jam without Pectin
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.
I have sung about the virtues of rhubarb but not blueberries yet. They are probably our number one favorite berry and we almost always have a container of these little powerhouses of antioxidants in our fridge.
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.
Blueberry Recipes
What is not to love about blueberries? The color is so pretty and the flavor so wonderful. They also give the perfect “jammy” consistency to this preserve.
We tuck blueberries into lots of recipes like Lemon Blueberry Bundt, Blueberry Muffin Smoothie, Blueberry Banana Bran Muffins, Blueberry Coffee Cream Cheese Cake, and Blueberry Pie. We also love blueberries in drinks like Peach Blueberry Sangria and Blueberry Basil Lemonade.
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!
Blueberry Rhubarb Jam
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 removed 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
Video
Nutrition
Recipe adapted from Preservation Society Home Preserves by Camilla Wynne
Comments & Reviews
Felix TheCat says
I made a batch and the household unanimously enjoyed. Tho I used slightly less sugar. The proportions of Blueberry ( I grow) and Rhubarb seemed the perfect mix, neither overwhelming the other…I was then hoping to find the similar recipe : Rhubarb – Raspberry Jam… as the fall raspberries are due in a few weeks. But, I do not.
Tara Noland says
Others have substituted raspberries for blueberries with success. Enjoy!!
Noah says
Could I use Liquid Pectin or regular Pectin in this recipe, instead of boiling for the 15-25 minutes, just because I have some on hand?
Tara Noland says
The recipe will be completely different as you need a high amount of sugar if you are using regular pectin.
jole' says
Hi Tara, I would lime to make half a batch. I was wondering if this would work.
Tara Noland says
Sure, just keep the proportions as close as you can.
Julie says
Do you refrigerate the fruit when you let it macerate?
Tara Noland says
You can but you don’t have to.
Susan says
Made this jam today to finish up my garden rhubarb. I didn’t have enough blueberries so topped up with strawberries. I did need to cook longer than stated but, no big deal. This is a tasty jam and will definitely make again instead of my usual strawberry rhubarb jam. I think this would taste wonderful on a scoop of vanilla ice cream. Thank you for sharing this recipe.
Tara Noland says
So glad you enjoyed it. I have a jar that I am just about to open up today, so good!
Katrina says
I was really happy with this jam, great flavour, will definitely be making more in the future!
Shae says
Ha! I call it blubarb, too. This recipe is perfect. I’ve made five batches in the past six weeks, but rhubarb is just about gone now so that’s it! The jam is delicious and versatile and the recipe is easy and forgiving. (I’ve done it a bit differently each time—sometimes slightly different ratios of blueberries to rhubarb, sometimes a little less sugar, and once I let it macerate for almost three days because I forgot about it.) Every time, it’s been great. Thank you!
Tara Noland says
I am so glad it has worked out for you every single time!! Enjoy!!
Linda Brodie says
I have made rhubarb blueberry jam before (I called it Blubarb), but mine used pectin. This week, a friend and I are getting together to each make a batch of your recipe, using my frozen rhubarb and purchased frozen blueberries. I love the “no pectin” plan, especially this year when covid has closed our stores and supplies are hard to find.
Tara Noland says
Enjoy!! I love that you call it Blubarb!! LOL
Bonny says
Since lids are in short supply, has anyone tried freezing this jam? I made this recipe I last year and we loved it
Tara Noland says
I have read that all jam can be converted to freezer jam so I would think it would work well.
Laurie says
I’m new at making home made jams. So there’s No liquid besides the lemon juice ?
TIA
Tara Noland says
No as the fruit cooks it lets off its own juices.
Wanda says
Thank you for the recipe!! I made the jam with the rhubarb in my back yard and local blueberries. I also added a really good pinch of ground coriander and dried lemon grass. It is delicious although it was great on it’s own. Again, thank you.
Tara Noland says
I am so glad you made it your own Wanda, I would love to try that combination!!
William Kreeger says
I ate some Rhubarb blueberry jam while in North Dakota. I would love to make some but I have no experience at all. I have the Rhubarb, Blueberries, sugar, and Lemon juice – just no knowledge about the canning process. Your recipe says to boil the ingredients till you reach your setting point. What does that mean?
I’m 84 and need a new hobbby, Lol.
Tara Noland says
Good for you at 84 to tackle jam making. The setting point is part of the testing, you will find it is ready when 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.
So just keep testing it until you get it to the way you like it. Does that all make sense?
Tara Noland says
Also William, here is the link to our eBook on canning that has more tips, tricks and recipes for you. https://noshingwiththenolands.com/ebook/
Martie says
Made a quadruple batch of this today! Taste tests were amazing!! Looks like it’s going to set properly too! Can’t wait to try it out!
Tara Noland says
Sooo glad you like it. We have always loved making it and enjoying it all year. I made this recipe this year using strawberries instead, https://noshingwiththenolands.com/strawberry-rhubarb-jam/ Yummy!!
Carrie Webb says
I would have loved to view the recipes but between the popup ads for prescription drugs and pima medical institute and gmc, plus pictures of trump, I don’t have time to try to determine content from garbage. Too many ads. You are doing people on mobile platforms a huge disservice.
Tara Noland says
I don’t have pop up ads, they are as you scroll and there shouldn’t be any political ads, so it is something else with Trump on it. Also, Carrie, this is how I get paid to give you free recipes! This is how I feed my family and my only income. Sorry that you feel that way as you will be missing out on great recipes.
steveo says
I didn’t notice the ads until that person pointed it out. Didn’t bother me at all. Thanks for the recipe, I look forward to trying it.
Tara Noland says
Awesome, that is what I like to hear. I really get very few complaints compared to how many people are on here looking for recipes day in and day out.
Babz says
Just made it! I didn’t even notice ads, I hit the “Jump to recipe” button and away we went! Thanks
Tara Noland says
You are welcome to skip to the recipe at anytime just FYI but I sometimes have tips and tricks in the post to help you also.
Maryha says
Run an Adblocker if you are sooooo annoyed by then
Tara Noland says
Exactly, thank you!
Eryn says
I just made this with my daughter, and it is DELICIOUS!! And so easy to make!! I’ve never made jam before, and it came out perfect!! Thank you so so much for sharing this recipe!!!
Have you ever tried this with any other fruit? Just curious.
Tara Noland says
I am so glad you liked it, we love it. I want to make a Strawberry Rhubarb Jam this year but I haven’t tried any others yet.
Judy says
What a nice use of rhubarb. Made this yesterday and it is very nice. Next time i will add less sugar. My rhubarb must be less tart.
Tara Noland says
Yes, some rhubarb will really make you pucker so you need more sugar. Hard to judge from the start. So glad you liked the recipe. We love it!!
Martha Cushman says
I want to can this jam in PINT jars. What processing time should I use? 15 minutes? 20minutes?
Tara Noland says
You are still good at 10 minutes as long as you are under 1,000 ft. elevation. You can go up to 15 minutes but not as long as 20.
Geri says
Great question! So glad to see I can go up in jar size. I was wanting to do pints. Live in Seattle area under 1000feet. Happy, happy!
Margaret says
Does it have to stay in the refrigerator went finish how do you store it
Tara Noland says
If you have canned the jam it doesn’t need refrigeration. Just store it in a cool, dark place in your basement. Opened jars need to be refrigerated.
Alyson says
I made this with rhubarb & huckleberries – turned out delicious!! Making a second batch today🙂
Tara Noland says
Never had huckleberries, what do they taste like? So glad you liked it.
Marie says
Really would like to try your recipe. We are senior couple stay home – cleaned the freezer and found frozen rhubarb and blueberries to try your recipe. Will it work with frozen fruit.
Tara Noland says
Yes, it should work just fine with frozen. I use frozen fruit all the time.