With rhubarb in season, I’m getting rhubarb left and right from friends and neighbors! With all this excess, jam is the perfect way to preserve all the extra rhubarb. This sweet and sour jam is lovely for a cake filling, swirled into a loaf, or on a slice of bread.
Ingredients
Rhubarb – Be careful! The leaves of rhubarb are poisonous when consumed. Use only the stalks. When eaten raw or cooked, rhubarb stems add a lovely tartness to your jam. No additional acid like lemon juice needed to balance your jam.
Blueberries – Blueberries give some sweetness to your jam and are a beautiful color! I had blueberries on hand, but you can swap for any other berry or fruit you might fancy. Swap with the most popular rhubarb combination, strawberry, or try others like raspberries or marionberries.
Blueberry Rhubarb Jam
Ingredients
- 2 cups rhubarb
- 1 cup blueberries
- 1/2 cup sugar
- 1/4 tsp salt
Instructions
- Wash, trim, and cut your rhubarb. I cut mine into various shapes and sizes so that there would be various textures in the jam after it cooked down. Feel free to cut into any size you desire as long as you can fit it in your mouth!
- Add rhubarb, blueberries, sugar, and salt to a heavy bottom pot and stir together.
- Put on medium heat until mixture starts to simmer.
- Reduce heat, cover pot, and allow to continue simmering for another 30 minutes. Stir every 10 minutes or so.
- Jam should be thick and not too sweet! Allow to cool slightly before jarring or freezing.
Use this jam to make Blueberry Rhubarb Pound Cake or use swap it as the filling in the Peach Galette.
Try another dessert like Kitchen Sink Cookies.
