Blueberry Rhubarb Jam
This sweet and sour jam is lovely for a cake filling, swirled into a loaf, or on a slice of bread.
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.