Blueberry Rhubarb Jam

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Homemade Jam.

I have always loved the idea of homemade jam, but I always assumed it was a tedious process full of exact measurements and precise processes that would either leave Spencer and I in tears on the floor or with several jars of goopy looking messed up fruit syrup that would deflate our dreams of ever canning our own line of jams… Until a few weeks back, when a coworker of mine asked if we had a use for the rhubarb that was growing like crazy in her backyard. Not knowing what I would make with it but never wanting to turn down the opportunity for free, homegrown produce, I told her yes!

After much deliberation I eventually landed on the idea of finally trying out a jam recipe.

It helps that Spencer was fully on board to help me navigate the world of jam-making, so we put our heads together to build our “ideal” flavor profiles. I decided to go with a blueberry rhubarb, and Spencer went with -you guessed it- jalapeno strawberry rhubarb…. My husband adds spice to almost E.V.E.R.Y.T.H.I.N.G. and usually his ideas are amazing but unfortunately, in this case, his didn’t turn out quite so well. We think the strawberries that we purchased were far too un-ripe and it lent his batch of jam a weird-chemical aftertaste. Oh well, we will likely perfect that particular recipe in the near future, but for now we’ll stick with the blueberry rhubarb jam that turned out AMAZING!

This jam reminds me of the kind of jam you buy at Farmer’s Markets, or at apple orchards in the fall- it has a luxurious, smooth texture that really feels natural, and I am just absolutely in love! We actually gifted a jar to my mother for Mother’s Day and she was very impressed- she’s usually our biggest critic (but in a good way) so it was incredibly validating that she really enjoyed this recipe!

 

A Few Notes

  • The color of your rhubarb won’t affect the taste- bright red, pink, or even green rhubarb will still lend a beautiful flavor to whatever you’re making! It’s the texture of the ‘barb you want to pay attention to. You’re looking for a sturdy, woody texture similar to that of crisp celery- soft, floppy rhubarb won’t taste near as good and can be rather bitter.
  • Don’t be deterred by the lack of pectin in this recipe- apples have natural fruit pectin and the addition of the 2 apples is perfect to help solidify this recipe!
  • Feel free to swap out the blueberries with any berry! Raspberries, blackberries, strawberries, or any other berry will work beautifully!

What You Will Need

  • Fresh rhubarb
  • Fresh blueberries
  • Apples
  • Fresh Lemon or Lemon Juice equivalent to one lemon
  • Sugar
  • Immersion Blender or Food Processor
  • Canning Jars w/lids

 

Blueberry Rhubarb Jam

Sweet and Smooth Blueberry Rhubarb Jam
Course Breakfast, Brunch, Dessert

Equipment

  • Immersion Blender
  • Stock Pot
  • Canning Jar

Ingredients
  

  • 2 lbs Rhubarb
  • 1 lb Blueberries
  • 2 Apples
  • Juice of 1 lemon
  • 5 Cups Granulated Sugar

Instructions
 

  • Place a small plate in the freezer- this is how we test to make sure the jam is ready to be transferred to the jars later!
  • Chop the rhubarb and apples into small cubes then add to a tall stock pot along with the blueberries.
  • Juice your lemon and add to the pot. Bring the pot to a boil over medium-high heat. Don't worry about the lack of liquid- the heat will pull all the beautiful juices from the fruits!
  • Once the fruit juices are boiling, (mine took about 15 minutes and looked basically like purple soup with chunks of fruit) lower heat to medium low until all the fruit is soft.
  • Use your immersion blender (or transfer to a food processor) to blend the mixture until smooth. If you have any chunks left, feel free to strain them out- or leave them in, it won't hurt the final product! If you used a food processor, you can return the mixture to the pot.
  • Add all the sugar, and bring mixture back to a boil. Reduce heat to medium low and stirring often, let mixture bubble for 30 minutes. Remove from heat.
  • Place a small amount of the jam onto your frozen plate and place back in the freezer for 3 minutes- if you're able to move the jam around without it oozing back into it's original shape- you're ready to jar the jam! If the jam is still liquid-y, place back onto the stove and heat on medium in 5 minute increments until thick enough to pass the freezer test!
  • Jar, refrigerate and Enjoy!
Keyword Blueberry, Jam, Rhubarb

 

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