A delicious, low sugar Blueberry Rhubarb Jam made with fresh berries, tart rhubarb, lemon juice, and a touch of honey.
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Have you ever bought rhubarb just because it’s pretty? But then you get home and realize you got way too much?!
Don’t get me wrong, I love rhubarb. But since it has such a strong, tart taste, most recipes only call for 1-2 stalks worth of this pretty vegetable.
So, if you find yourself with extra rhubarb on hand, this Blueberry Rhubarb Jam is for you! It’s a unique twist on rhubarb jam that doesn’t need any pectin, and has far less sugar than most jam varieties.
AND it’s equal parts tart and sweet…just the way I like it! I also just noticed that we can call this Bluebarb Jam for short…LOL. Another reason to make it! For a similar recipe, check out the Blueberry Chia Jam.
Ingredients in Blueberry Rhubarb Jam
I absolutely love fresh berries on their own, but I like them in homemade jam even more! Slowly cooking berries to make jam amplifies their natural sweetness and extends their shelf life. It’s a win-win.
To make this jam, you’ll need:
- Fresh blueberries (but you can also use frozen ones)
- Fresh rhubarb
- Lemon juice
- A little bit of water
How to Make Jam Without Pectin
As you can see, there’s no pectin in this jam. Pectin is a naturally occurring starch found in fruits. It’s typically extracted from fruits and sold as a stand-alone food product that helps thicken jams and jellies.
While using pectin can speed up the process of making jam, you don’t need to use it! Instead, you can capitalize on the natural pectin found in berries to make a thick jam, by following these simple tips:
- Add an acid: Acid, such as lemon juice, reacts with the fruit to draw out its natural pectin (1).
- Add some sugar: Sugar can help absorb water, which in turn promotes thickness.
- Maintain a low, slow boil: Making a jam without pectin requires some patience. You need to heat your jam ingredients over a low boil until the jam begins to set, which can take anywhere from 30-75 minutes, depending on the acid and pectin content of your fruit. The jam will be looser than store-bought jam, but you’ll know it’s done once it starts moving with your spoon as you stir it.
Tips for Storing and Using
Here are some ways you can use this Blueberry Rhubarb Jam:
- On toast or in a PB & J sandwich
- On muffins, biscuits, scones, etc.
- Mixed into hot oatmeal
- Spread onto salmon or chicken before grilling or baking it
- Spooned into yogurt
- **To make my delicious Blueberry Rhubarb Bars!!!**
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Blueberry Rhubarb Jam
- 1 cup rhubarb - sliced, from about 1-2 stalks
- 2 cups blueberries - fresh or frozen
- 1 lemon - juiced, about 2-3 tbsp
- ¼ cup honey
- 3 tablespoon water
- Combine the rhubarb, blueberries, lemon juice, honey, and water in a saucepan over high heat. Bring to a boil, stir, and then reduce heat to low.
- Maintain a gentle boil/simmer for approximately 60-75 minutes, or until the jam has set. Stir the jam occasionally and test its thickness by seeing if it coats the back of a spoon and/or moves with your spoon as your stir it.
- Once the jam has set, remove from heat and transfer to an airtight container. It will last up to a few weeks in the refrigerator. See notes for freezing instructions.
- Enjoy on toast, biscuits, muffins, or scones; brushed onto salmon or chicken; mixed into yogurt or oatmeal; or as the filling in my Blueberry Rhubarb Bars.
- To freeze, let the jam cool before transferring to freezer-safe containers. Seal tightly. Store for up to 6 months in the freezer. Thaw overnight in the fridge or in a bowl of warm water. Use within 3 months for the best taste.
Happy Monday! – Lizzie