Blueberry Rhubarb Jam
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
9 cups
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Calories
559 kcal
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Course
Condiments
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Cuisine
German
Blueberry Rhubarb Jam
Description
Blueberry Rhubarb Jam starts by chopping rhubarb and apple (unpeeled) into small cubes, then cooking them together with fresh blueberries and lemon juice until the fruit softens. Blending the mixture with an immersion blender creates a consistent texture. Adding sugar and cooking the jam again on low heat concentrates the flavors and thickens the mixture.
The jam’s readiness is tested by chilling a spoonful on a frozen plate and checking for a slight wrinkle when pushed, indicating proper setting. Once done, it is poured into sterilized hot jars for storage. The apple peel contributes pectin to the jam, aiding the setting process while softening beyond detectability.
This jam is excellent for spreading on toast, biscuits, or as an addition to desserts, combining the tangy tones of rhubarb with the sweetness of blueberries and the subtle apple flavor to create a balanced preserve.
Ingredients
- 2.2 lbs rhubarb 1 kg
- 1.1 lbs blueberries 500 g
- 1 apple unpeeled, Note 1
- lemon juice of 1
- 5 cups granulated sugar 1 kg/ 2.2 lbs
Instructions
- Freeze a plate: Place a small plate in the freezer.
- Prepare fruit: Wash and chop the rhubarb and the unpeeled apple into small cubes. Place in a large thick-bottomed pot and add the blueberries and the lemon juice.
- Boil fruit: Bring to a boil, lower the heat to medium-low and cook for about 15 minutes or until the fruit is soft. Blend with an immersion blender.
- Cook jam: Add the sugar and stir well. Bring to a boil again and cook on low-heat, uncovered, and stirring often for 25-30 minutes.
- Check jam: Pour a small amount of jam on the plate from the freezer. Return the plate to the freezer for 2-3 minutes. In the meantime, remove the jam from the heat, so that you don't overcook it. Take the plate out of the freezer and push the jam with your finger. If it wrinkles slightly, then the jam is ready. If it is still liquid continue cooking the jam for another 4-5 minutes, then check again.
- Transfer to jars: Ladle the blueberry rhubarb jam into sterilized and still hot twist-off jars and seal with sterilized lids.
- Can the jam if desired. You can do it in a canner or in a large pot.
Notes
- The unpeeled apple adds natural pectin to help the jam set properly.
- The apple softens completely during cooking, becoming unnoticeable in texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9cups
Amount Per Serving
Calories 559 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 559kcal | 28% |
| Carbohydrates | 143g | 48% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Sodium | 7mg | 0% |
| Fiber | 4g | 16% |
| Sugar | 135g | 270% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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