Blueberry-Rhubarb Jam

Recipe for Blueberry-Rhubarb Jam
photo: Torok-Bognar Renata/Shutterstock


2-1/4 cups blueberries
2-1/4 cups diced rhubarb
2 tablespoons lemon juice
7 cups sugar (or less to taste)
2 packages (1-3/4 ounces each) fruit pectin (Certo or other brand)


In a large sauce pan, crush the blueberries, then add the rhubarb, 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. Ladle the jam into hot, sterile jars. Seal and process in a hot-water bath for 15 minutes.


Makes 4-1/2 pints.

Reader Comments

Leave a Comment

Blueberry rhubarb

Did this recipe and followed exactly-did not set AT ALL. Will be “uncanning”, and recooking all 20 jars. What this recipe doesn’t include is the NECESSARY cooking instructions after adding the pectin. For a first time jam maker this recipe is misleading.

adding pectin to jam

The Editors's picture

Hi, Linnea. We have enhanced the directions in order to be more helpful. Thank you for commenting.

do you have to pay for the

do you have to pay for the recipes they say ,add recipes or something like you sell a cookbook with these recipes.

The recipes are free to print

The Editors's picture

The recipes are free to print off, simply click the green print button next to the rating at the top of the page. We do sell cookbooks—see them here!

Great recipe and doubling the

Great recipe and doubling the pectin after the initial one minute boil jelled up perfectly- Viva

Wow...we have blueberries in

Wow...we have blueberries in the fridge - getting ready to freeze them whole - but we also have a huge patch of rhubarb! Now I can make more jam. And this time will use pectin - tried a very old recipe that was just berries and sugar. It's more ice cream topping than jam :O)

I just made blueberry rhubarb

I just made blueberry rhubarb without pectin and its great. I used a recipe , 8 cups blueberries, 4 cups chopped rhubarb, lemon rind grated, one packed teaspoon 3 tablespoons lemon juice, I used one whole lemon , rind and juice so a bit more. 1 cup water and 4 cups sugar. Cook the fruit ,lemon juice ,rind, water for 10 minutes - bring to a boil and cook ten minutes, next add sugar , boil vigorously for 20 minutes and test for setting. Put a small amount on plate and push it gently with thumb, if it wrinkles its ready. Remove from heat, skim off foam and stir to suspend fruit evenly throughout the jam. Fill sterilized jars and seal. I did a hot water bath for 15 minutes. It's great with appropriate setting. Made 9 half pints.