Blueberry Rhubarb Jam
A delicious, low sugar jam made with simple ingredients.
Servings 8 people
- 1 cup rhubarb sliced, from about 1-2 stalks
- 2 cups blueberries fresh or frozen
- 1 lemon juiced, about 2-3 tbsp
- 1/4 cup honey
- 3 tbsp 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 to store in the fridge or freezer.
- 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.
Serving: 2tbsp | Calories: 60kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 97mg | Fiber: 2g | Sugar: 13g | Vitamin A: 36IU | Vitamin C: 12mg | Calcium: 19mg | Iron: 1mg