Description
A simple 4 ingredient Blueberry Rhubarb Jam made without pectin. Perfect for canning or refrigerating.
Ingredients
Scale
- 4 cups blueberries
- 4 cups rhubarb
- 4 cups sugar
- 1 lemon zest and juice
Instructions
- Combine blueberries, rhubarb, lemon zest and juice in a pot
- Cook 5-10 minutes until softened
- Mash gently with potato masher
- Add sugar and boil 20-25 minutes stirring constantly
- Remove from heat once thickened
- Ladle into jars and refrigerate or process in water bath
Notes
- Stir constantly after boiling
- Adjust canning time for altitude
- Refrigerate unsealed jars
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 10
- Sodium: 1
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 1
- Protein: 0
- Cholesterol: 0