Best 3 Rhubarb Blueberry Jam Recipes
Indulge in a delightful culinary journey with our delectable Rhubarb Blueberry Jam. This vibrant and flavorful preserve is a perfect blend of sweet and tart, capturing the essence of summer's bounty. Crafted from fresh rhubarb and plump blueberries, this jam is a symphony of flavors that will tantalize your taste buds.
This recipe also includes two additional variations to cater to diverse preferences. For a delightfully tangy twist, try the Rhubarb Lemon Jam, where the bright citrus notes of lemon perfectly complement the tartness of rhubarb.
And for those who prefer a classic flavor combination, the Blueberry Jam offers a burst of juicy blueberries, delivering a timeless taste that never fails to satisfy.
Each recipe is meticulously detailed with step-by-step instructions, ensuring a hassle-free and enjoyable cooking experience. Whether you're a seasoned jam maker or a novice in the kitchen, these recipes are designed to guide you through the process effortlessly.
So, gather your ingredients, prepare your kitchen, and embark on a culinary adventure that will leave you with jars of homemade goodness to savor and share.
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 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.
RAZZY RHUBARB BLUEBERRY JAM
This is one of many home-cooked rhubarb jams that I enjoy making. Plus it's such an easy jam to make. I like that I can just cook it, cool it, and store it in the refrigerator or freezer.
Provided by Cindi M Bauer
Categories Jams & Jellies
Number Of Ingredients 5
Steps:
- 1. In a stock-pot, combine the rhubarb, frozen blueberries, and sugar.
- 2. Cook over medium-heat; stirring constantly, until the sugar dissolves.
- 3. Once the sugar dissolves, bring to a boil, then lower the heat to a simmer, and simmer uncovered for 15 minutes; stirring every few minutes.
- 4. Now add the 3 ounces of raspberry gelatin, and only half of the boxed lemon flavored gelatin, and stir well.
- 5. Ladle the jam into sterilized glass jars; only filling within a 1/2-inch to a 3/4-inch to the rim of each jar.
- 6. Cover the jars with the lids, and seal each jar tightly. (Just be careful when sealing each jar, as the jam in the jars is 'hot'.)
- 7. Place the jars on a dish towel on your kitchen counter, and allow the jam to cool to room temperature, before storing it in the refrigerator or freezer. (This does keep well stored in the freezer.)
Tips:
- Use a combination of ripe and unripe rhubarb for the best flavor. The unripe rhubarb will provide a tartness that balances out the sweetness of the blueberries.
- Chop the rhubarb into small pieces so that it cooks evenly. You can also use a food processor to chop the rhubarb, but be careful not to over-process it.
- Use fresh blueberries for the best flavor. If you are using frozen blueberries, thaw them completely before using.
- Add the sugar gradually and stir constantly to prevent the jam from scorching. You can also use a candy thermometer to measure the temperature of the jam. The jam is ready when it reaches 220 degrees Fahrenheit.
- Sterilize your jars and lids before filling them with jam. This will help to prevent the jam from spoiling.
- Process the jars of jam in a boiling water bath for 10 minutes. This will help to seal the jars and ensure that the jam is shelf-stable.
Conclusion:
Rhubarb blueberry jam is a delicious and versatile condiment that can be enjoyed on toast, pancakes, waffles, or ice cream. It is also a great way to use up extra rhubarb and blueberries. With its sweet and tart flavor, rhubarb blueberry jam is sure to be a hit with everyone who tries it.
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