1. Can I use frozen fruit for this blueberry rhubarb jam?

Yes, both blueberries and rhubarb can be used from frozen. Just be sure to fully thaw and drain them before starting to prevent excess liquid in the jam.

2. How do I know when the jam has reached the gel stage?

You can use the spoon or cold plate test. For the spoon test, the jam should fall off in thick sheets. For the cold plate test, a line drawn through the jam should stay clear.

3. Can I reduce the sugar in this recipe?

Yes, since this is a no-pectin recipe, you're not relying on sugar to activate gelling agents. However, reducing it too much may result in a looser consistency.

4. How long can I store the jam?

Properly canned and sealed jars can last up to 18 months in a cool, dark pantry. Opened jars should be refrigerated and consumed within 10–14 days.

Blueberry Rhubarb Jam - recipe maestro

Name: Blueberry Rhubarb Jam
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
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

Description

A sweet and tangy no-pectin blueberry rhubarb jam recipe, perfect for beginners and ideal for preserving seasonal fruit with a quick and easy method.

Ingredients

Scale

4 cups blueberries, washed
4 cups rhubarb, washed and cut into ¼-inch slices
4 cups white granulated sugar
1 lemon, zest and juice

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Instructions

In a large pot or jam pan, combine the blueberries and chopped rhubarb with the zest and juice of one lemon. Cook over medium-high heat for 5–10 minutes until the fruit softens.
Use a potato masher to gently mash the softened fruit for a more consistent texture.
Add the sugar and bring the mixture to a boil over medium-high to high heat. Stir constantly and cook for 20–25 minutes until the jam reaches the gelling stage.
To test if it’s set, use the spoon test (jam should fall in sheets) or the cold plate test (run a finger through jam on a chilled plate; it should stay separated).
Remove the jam from heat. Spoon into clean jars and refrigerate, or water bath can by filling jars with ¼-inch headspace, removing air bubbles, sealing with new lids, and boiling for 10 minutes. Let jars rest 5 minutes in water, then cool on a towel for 24 hours.

Notes

Frozen fruit can be used but should be thawed and drained first.
Reducing sugar will lead to a softer set but is still safe if canning guidelines are followed.
Stir constantly during boiling to prevent scorching.
Jam can be stored in sealed jars for up to 18 months; refrigerate any unsealed jars and use within 10–14 days.

Prep Time: 5 minutes
Cook Time: 30 minutes
Category: Condiment
Method: Canning
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 45
Sugar: 10g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 0.3g
Protein: 0g
Cholesterol: 0mg