Blueberry-Rhubarb Jam

If you or your neighbor has a rhubarb patch, you may be hard pressed to make use of an abundant crop. Don’t overlook its possibilities in preserves. Rhubarb adds a pleasant tartness to this jam, and the blueberries provide color and texture. —Lanza’s Country Inn, Livingston Manor, New York

For more rhubarb dishes, see our “Best Rhubarb Recipes” page!

Photo Credit: 

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) Certo fruit pectin


In a large kettle crush the blueberries, then add the rhubarb, lemon juice, and sugar. Bring the mixture to a rolling boil for 1 minute. Remove from heat, add the pectin, and stir well. Ladle the jam into sterile jars, seal, and process in a hot-water bath for 15 minutes.


Makes 4-1/2 pints.

Preparation Method

Reader Comments

Leave a Comment

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.

My grandmother used to make

My grandmother used to make strawberry rhubarb jam - would you be able to swap out the blueberries for strawberries on this recipe? And if so, would it be the same amount?