Best 7 Razzy Rhubarb Blueberry Jam Recipes
Indulge in a delightful culinary journey with our collection of tantalizing recipes featuring a vibrant trio of fruits: raspberries, rhubarb, and blueberries. From the classic Razzy Rhubarb Blueberry Jam bursting with sweet-tart flavors to the refreshing Rhubarb Blueberry Ice Cream and the innovative Rhubarb Blueberry BBQ Sauce, this article offers a range of culinary creations to suit every palate. Discover the perfect balance of sweetness and tang in the Razzy Rhubarb Blueberry Jam, perfect for spreading on toast, dolloping onto pancakes, or using as a filling for pastries. Experience the cool and creamy delight of the Rhubarb Blueberry Ice Cream, a refreshing treat that combines the tartness of rhubarb with the sweetness of blueberries. Elevate your grilling game with the Rhubarb Blueberry BBQ Sauce, a unique and flavorful addition to your favorite grilled meats, adding a touch of fruity zest to every bite. With step-by-step instructions and helpful tips, these recipes promise a delightful culinary adventure that will leave you craving more.
Let's cook with our recipes!
EASY SMALL-BATCH BLUEBERRY JAM
Simple and easy, the delicious flavor of the blueberries takes center stage.
Provided by Deb C
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 35m
Yield 16
Number Of Ingredients 4
Steps:
- Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.
Nutrition Facts : Calories 69.4 calories, Carbohydrate 17.9 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 0.4 mg, Sugar 16.1 g
RAZZY RHUBARB JAM
I just love the flavor of this jam, mixing raspberry, blueberry and rhubarb together! It's easy to make, and keep in the refrigerator or freezer too!!
Provided by TAMMY WADE
Categories Jams & Jellies
Time 30m
Number Of Ingredients 5
Steps:
- 1. Cook rhubarb in water until tender.
- 2. Add sugar, boil a few minutes, stirring constantly.
- 3. Stir in pie filling. Cook a few minutes longer.
- 4. Remove from heat. Add jello mix and stir until dissolved.
- 5. Pour into jars. Refrigerate or freeze. (If freezing use plastic freezer containers) Makes 5 pints. Enjoy!
RHUBARB BERRY JAM
A great combination of 3 berries and rhubarb, this is the first recipe I've found where the rhubarb isn't too overpowering.
Provided by Karen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 64
Number Of Ingredients 5
Steps:
- Combine the rhubarb, sugar and blueberry pie filling in a large pot. Bring to a rolling boil over medium-high heat, and boil for 10 minutes longer. Stir in dry gelatin mix until dissolved. Transfer to sterile jars or freezer tubs, and cool. Freeze any jam you don't intend to use right away.
Nutrition Facts : Calories 65.9 calories, Carbohydrate 16.5 g, Fiber 0.5 g, Protein 0.4 g, Sodium 10.5 mg, Sugar 14.1 g
FRESH BLUEBERRY RHUBARB JAM
Steps:
- Place the sugar and cassis in a large (8-by-4-inch) heavy-bottomed saucepan. Add the rhubarb, blueberries, apple, and lemon zest and toss well to coat the fruit with the cassis and sugar. Cover the pot and cook over medium heat for 5 to 10 minutes, until there is a lot of liquid and it comes to a full boil. Lower the heat and cook uncovered at a low boil for 35 to 40 minutes, stirring occasionally, until the fruit has disintegrated and the mixture has thickened. (I test a little by putting some jam in a dish in the freezer to check the consistency when it cools.) If necessary, cook for another 5 minutes. Set aside to cool, then refrigerate.
BLUEBERRY RHUBARB JAM (FREEZER JAM)
This is a great way to use up the Rhubarb surplus and in about 30 minutes you have a jam supply for lots of PB&J! My kids love it! You can make a different jam by just using the jello and leaving out the pie filling but we think this is the best way. You can experiment with different jello or pie filling flavors too. It's always fun to share a container with friends or neighbors.
Provided by DDW7976
Categories Low Protein
Time 30m
Yield 8 cups
Number Of Ingredients 5
Steps:
- Put rhubarb and water in 2-quart sauce pan or small stock pot.
- Cook over medium heat until the rhubarb is very soft.
- Add the sugar and pie filling, cook over medium heat for 3-5 minutes, stirring constantly.
- Remove from heat and add Jell-O.
- Stir until dissolved.
- Divide into plastic or glass containers.
- Cool.
- Refrigerate or freeze.
Nutrition Facts : Calories 715.4, Fat 0.3, Sodium 111.6, Carbohydrate 180.7, Fiber 3.3, Sugar 172.1, Protein 2.6
BLUEBERRY-RHUBARB REFRIGERATOR JAM
I think the best recipes come from good friends...that's where I got this jam recipe. It's a great way to use an abundant supply of rhubarb.
Provided by Taste of Home
Time 30m
Yield 4-1/2 pints.
Number Of Ingredients 7
Steps:
- In a large kettle, cook rhubarb and water over medium-high heat for 3-5 minutes or until rhubarb is tender. Add sugar. Bring to a boil; boil for 2 minutes. Stir in pie filling, blueberries and lemon juice. Return to a boil. Reduce heat; cook and stir for 10 minutes. Remove from heat; stir in gelatin until dissolved. Cool slightly. Pour into refrigerator containers. Cool to room temperature. Cover and refrigerate.
Nutrition Facts : Calories 142 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 36g carbohydrate (34g sugars, Fiber 1g fiber), Protein 1g protein.
RHUBARB BLUEBERRY JAM
Rhubarb, sugar, raspberry gelatin, and canned blueberry pie filling; make up this wonderful tasting jam.
Provided by Cindi M Bauer
Categories Fruit
Time 1h
Yield 4 pints
Number Of Ingredients 4
Steps:
- In a large bowl, add the rhubarb and sugar; stir to coat evenly.
- Cover the bowl, and place it in the refrigerator overnight.
- The next morning, place the rhubarb mixture in a large kettle.
- Cook over medium heat, stirring constantly; until the mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).
- Remove the kettle from the heat, add the gelatin powder, and keep stirring for 1 minute.
- Add the can of pie filling, and stir thoroughly until mixed through.
- Return the kettle to the stove. Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.
- Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.
- Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.
Nutrition Facts : Calories 1222.5, Fat 0.7, SaturatedFat 0.1, Sodium 109.5, Carbohydrate 274.3, Fiber 7.2, Sugar 257.8, Protein 38.2
Tips:
- Choose firm, ripe rhubarb stalks. Avoid stalks that are wilted or have blemishes.
- Wash the rhubarb stalks thoroughly and trim the ends.
- Cut the rhubarb stalks into small pieces.
- Use a large pot to make the jam. This will give the jam plenty of room to boil and prevent it from sticking to the bottom of the pot.
- Bring the jam to a boil over medium-high heat, then reduce the heat to low and simmer for the desired amount of time.
- Stir the jam frequently to prevent it from sticking to the bottom of the pot.
- Test the jam for doneness by dropping a small amount onto a cold plate. If the jam wrinkles when you push your finger through it, it is done.
- Remove the jam from the heat and let it cool slightly before transferring it to jars.
- Seal the jars tightly and store the jam in a cool, dark place.
Conclusion:
Razzy rhubarb blueberry jam is a delicious and easy-to-make jam that is perfect for toast, scones, or muffins. It is also a great way to use up fresh rhubarb. With its bright red color and tart flavor, this jam is sure to be a hit with your family and friends.
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