Description
Blueberry Rhubarb Jam is a simple 4 ingredient jam made without pectin and perfect for water bath canning.
Ingredients
4 cups blueberries, washed
4 cups rhubarb, washed and cut into ¼ inch slices
4 cups white granulated sugar
1 lemon, zest and juice
Instructions
1. In a large pot combine blueberries, rhubarb, lemon zest, and lemon juice.
2. Cook over medium high heat for 5-10 minutes until softened, then gently mash.
3. Add sugar and boil over medium high to high heat for 20-25 minutes, stirring constantly.
4. Test for gelling stage and remove from heat once thickened.
5. Ladle into jars leaving ¼ to ⅓ inch headspace.
6. Process in boiling water bath for 10 minutes.
7. Cool 24 hours and store sealed jars in a cool dry place.
Notes
Store sealed jars for 12-18 months.
Refrigerate any unsealed jars and consume within 10-14 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Preserves
- Method: Water Bath Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: Blueberry Rhubarb Jam, no pectin jam, 4 ingredient jam, canning recipes