Blueberry Rhubarb Jam

Blueberry Rhubarb Jam
Torok-Bognar Renata/Shutterstock

Ingredients

3-1/4 cups blueberries
2-1/4 cubs rhubarb, diced into 1/2-inch pieces
1 tablespoon lemon juice
1/2 cup water
5 1/2 cups sugar
1 package (1-3/4 ounces) fruit pectin (Certo or other brand)
½ tsp butter or margarine

Instructions

In a large sauce pan, crush the blueberries using a potato masher, then add the rhubarb, water, lemon juice, and sugar. Bring the mixture to a rolling boil for 1 minute. Add the pectin, stir well, and return mixture to a full rolling boil and boil for 1 minute. 

Prepare boiling water canner and heat jars in simmering water until ready to use. Wash lids in warm soapy water and set aside.

Remove jam from heat and skim off any foam. Ladle hot jam into hot jars leaving a ¼ inch of headspace. Clean rims of jars before putting on jar lids. Screw the metal bands on finger tight and place in boiling-water bath canner. Process for 10 minutes.

Turn off heat and take off lid. After 10 minutes, remove jars and place on a rack or kitchen towel on the counter.  Allow jars of jams to cool down without moving. You may hear pinging…the jars have sealed! After 24 hours remove the screw bands and test seal by pressing gently on the lid. Store for up to a year in a cool, dry place.
 

Yield: 

4-1/2 pints

Reader Comments

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Edited - Old Recipe

I realized my previous comment was incorrect. The original recipe called for 2 1/4 cups each of blueberries and rhubarb, 7 cups of sugar, and did include pectin but there was a comment that included the no pectin version.

Old Recipe?

I used a different recipe from this website several years ago that did not call for pectin. I think it called for 8 cups of blueberries to 4 cups of rhubarb and there were several reader comments. Is there a way to find this old recipe?
Thanks!

Why does this jam need to be

Why does this jam need to be stored in the refrigerator or freezer?

This is not your typical jam

The Editors's picture

This is not your typical jam since it uses blueberry filling and Jell-o. It does not require a hot water bath for processing so should be stored in the refrigerator. 

I wonder if you could use

I wonder if you could use strawberry jello instead? Or maybe blueberry jello?