Rhubarb Blueberry Jam
A vibrant, sweet-tart jam blending rhubarb, blueberries, and raspberry jello, perfect for spreading on toast or serving with cheese, ideal for summer preserves and fruit lovers.
Ingredients
Instructions
- Combine rhubarb and sugar and let sit overnight.
- In the morning, boil the rhubarb and sugar mixture for 15 minutes.
- Add blueberry pie filling and boil for 5 minutes.
- Add raspberry jello and stir until dissolved.
- Pour into hot jars and seal.
Tips & Substitutions
To enhance the flavor of your Rhubarb Blueberry Jam, consider adding a splash of lemon juice or zest for brightness. If you want a more natural sweetness, you can reduce the sugar slightly or substitute with honey. For a different fruit combo, feel free to experiment with other pie fillings, like cherry or mixed berries. Ensure your jars are sterilized properly to extend shelf life.
Serving Suggestions
This Rhubarb Blueberry Jam is perfect as a spread on toast or biscuits. It also pairs beautifully with cream cheese on crackers for a delightful appetizer. Consider using it as a topping for desserts like ice cream or pancakes, or as a sweet layer in a breakfast parfait. It can even complement savory dishes, such as a glaze for pork or chicken.
Storage & Reheating
Store the jam in a cool, dark place for up to a year if sealed properly. Once opened, refrigerate the jam and use it within 2-3 weeks. To reheat, simply place the desired amount in a saucepan over low heat, stirring until warmed through, or microwave in short intervals, stirring in between.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Blueberry Jam contains roughly 919 calories, with 3g protein, 230g carbohydrates, and 1g fat. It is an excellent source of dietary fiber (54% of the Daily Value), vitamin C (26% of the Daily Value), and calcium (25% of the Daily Value), and a good source of potassium. It also contributes 15g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb instead of fresh?
Yes, you can use frozen rhubarb for this recipe. Just ensure it is thawed and well-drained before combining with sugar. The consistency may be slightly different, but the flavor will still be delicious.
How do I know when the jam is ready to be canned?
The jam is ready when it thickens and coats the back of a spoon. You can also perform a plate test by placing a small amount on a cold plate, letting it sit for a minute, and tilting the plate to see if it holds its shape. If it runs, boil it for a bit longer.
Can I reduce the sugar in this jam recipe?
Yes, you can reduce the sugar, but keep in mind that it may affect the jam's texture and preservation. To maintain sweetness while using less sugar, consider adding pectin, which can help achieve the desired consistency without compromising flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).