Description
A delightful blueberry rhubarb jam that captures the sweet and tart flavors of summer, perfect for breakfasts or desserts.
Ingredients
Scale
- 2 cups fresh or frozen blueberries
- 2 cups chopped rhubarb
- 1 cup granulated sugar
- 1/4 cup lemon juice
- 1 package (1.75 oz) fruit pectin
Instructions
- Combine blueberries, rhubarb, and lemon juice in a large pot.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Add the sugar and stir until it’s fully dissolved.
- Stir in the fruit pectin and bring the mixture back to a rolling boil. Boil for 1-2 minutes.
- Remove from heat and skim off any foam that may have formed on top.
- Pour the jam into sterilized jars, leaving a 1/4 inch headspace.
- Seal the jars and process them in a boiling water bath for 10 minutes.
- Allow the jam to cool completely and store it in a cool, dark place.
Notes
Make sure to sterilize jars properly to avoid spoilage. You can also experiment with different fruits or spices for variations.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Preserves
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 10g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg