Are you ready to elevate your canning game with a delightful twist on a classic favorite? This Blueberry Rhubarb Jam is not just any jam; it's a luscious blend of sweet blueberries and tart rhubarb, perfect for spreading on your morning toast or as a topping for desserts. With just a handful of ingredients and a little bit of time, you can create five jars of this vibrant, homemade goodness that will impress your friends and family. Dive into this recipe and discover the magic of combining these two fruits for a jam that’s bursting with flavor and nostalgia—your pantry will thank you!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 70 mins
Cuisine: American
Serves: 5 jars
Ingredients
- 2 cups blueberries
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/4 cup lemon juice
- 1/2 teaspoon cinnamon
Instructions
- Thoroughly wash and sterilize 5 glass canning jars, lids, and bands in hot, soapy water. Rinse completely and keep warm.
- Wash blueberries and rhubarb carefully. Remove any stems or damaged parts. Chop rhubarb into small, uniform pieces approximately 1/2 inch in length.
- In a large, heavy-bottomed stainless steel pot, combine blueberries, chopped rhubarb, sugar, lemon juice, and cinnamon. Stir ingredients to ensure even distribution.
- Place pot over medium-high heat and bring mixture to a rolling boil, stirring frequently to prevent burning and ensure sugar dissolves completely.
- Reduce heat to medium-low and continue cooking, stirring occasionally, until mixture thickens and reaches gel stage (approximately 220°F on a candy thermometer).
- Test jam's readiness by placing a small amount on a chilled plate. If it wrinkles when pushed with a finger, it has reached proper consistency.
- Remove pot from heat and skim off any foam that has formed on the surface using a metal spoon.
- Carefully ladle hot jam into prepared sterilized jars, leaving 1/4 inch headspace at the top.
- Wipe jar rims clean with a sterile cloth to ensure proper sealing. Place lids and bands, tightening bands until fingertip-tight.
- Process filled jars in a boiling water bath for 10 minutes, ensuring jars are completely submerged.
- Remove jars and let cool completely on a towel-covered surface. Listen for the distinctive "ping" sound indicating successful sealing.
- Label jars with contents and date. Store in a cool, dark place for up to 12 months. Refrigerate after opening.
Tips
- Choose Fresh Ingredients: For the best flavor, select ripe blueberries and fresh rhubarb. The quality of your fruit will significantly impact the taste of your jam.
- Sterilize Your Jars: Properly sterilizing your jars is crucial for food safety. Ensure they are hot when you fill them with jam to prevent breakage.
- Monitor the Temperature: Use a candy thermometer to accurately check when your jam reaches the gel stage (220°F). This ensures your jam will set properly.
- Test for Consistency: If you’re unsure if your jam is ready, do the wrinkle test on a chilled plate. It’s a foolproof method to check if your jam has thickened enough.
- Adjust Sweetness: Feel free to adjust the sugar based on your taste preference or the sweetness of your fruit. Just remember that sugar also helps with preservation.
- Don’t Rush the Boil: Bring your mixture to a rolling boil slowly, stirring frequently. This helps dissolve the sugar and prevents burning.
- Label and Date Your Jars: After canning, label your jars with the contents and date. This makes it easy to keep track of freshness and enjoy your jam at its best.
- Store Properly: Keep your sealed jars in a cool, dark place to maximize shelf life. Once opened, refrigerate and enjoy within a few weeks.With these tips, you’ll be well on your way to creating a delicious batch of Blueberry Rhubarb Jam that you can savor all year long!
Nutrition Facts
Calories: 35kcal
Carbohydrates: 9g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
