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 does really enjoy 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, 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 early 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 is 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
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.
Robb Arbour says
I made you recipe yesterday and canned it. Had it this morning and LOVED IT!! Spot on. Thank you for such an easy recipe and without the pectin. It spread perfectly.
Tara Noland says
We made it and are still enjoying it. The rhubarb makes it very spreadable. So glad you enjoyed it.
Jim says
I just finished making the jam. I was a bit skeptical about the proportions, but I was looking for a recipe without pectin. My granddaughter and I picked 14 pounds of blueberries the other day and my rhubarb had gone crazy. It was the perfect jam storm. I took the pot off the stove at the 13 minute mark, and it turned out great. It has a sweet tartness that is great. Thanks.
Tara Noland says
So glad you liked it. I agree it is nice to make jam without the pectin.
Sharon says
Did you add all the ingredients as measured I found it a little sweet
Tara Noland says
Yes, I did add the ingredients as noted but sometimes rhubarb can be tarter. I didn’t find mine too sweet.
Val Rosenbaum says
Thank God… 😉 <3 A comment from someone who made it. And a positive review. Thank you. Now, I feel like this recipe is worth trying..
Kathy E. says
Gosh, and here I was thinking that I was the only one who noticed that none of the commenters had actually made the recipe! Thank goodness I’m not alone in my thoughts of “Why do people comment on a recipe if they haven’t actually MADE the recipe??”
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