Description
A delightful and tangy Blueberry Rhubarb Jam that combines the tartness of rhubarb with the sweetness of blueberries.
Ingredients
- 2 cups fresh rhubarb, chopped into 1-inch pieces
- 2 cups fresh blueberries
- 1 cup granulated sugar
- 1/4 cup water
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
Instructions
- In a large saucepan, combine the chopped rhubarb, blueberries, sugar, water, lemon juice, and vanilla extract. If using, add the ground cinnamon for extra flavor.
- Bring the mixture to a boil over medium heat, stirring frequently to dissolve the sugar.
- Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes, stirring occasionally, until the rhubarb is soft and the mixture has thickened.
- To test the consistency, place a spoonful of the jam on a plate and let it cool for a minute. Run your finger through it; if it holds its shape, it’s ready. If not, continue to simmer for a few more minutes.
- Remove the saucepan from heat and let the jam cool slightly.
- Pour the jam into sterilized jars and seal tightly. Allow it to cool completely at room temperature before refrigerating.
Notes
- For a smoother jam, blend the mixture with an immersion blender before pouring it into jars.
- You can substitute strawberries or raspberries for the blueberries for a different flavor profile.
- To enhance the jam, consider adding a teaspoon of grated fresh ginger for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 90
- Sugar: 20g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg