This is a great recipe if you have some leftover rhubarb in your garden, in addition to some fresh blueberries, available now in most supermarkets if you don’t grow them. It’s the kind of thing you can throw together late one evening, as it only requires the occasional stir. You can then leave it to fully cool overnight in sterilised jars, ready for labelling and storing the next day.
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This rhubarb and blueberry jam recipe makes about four jars worth, so you’ll have plenty to keep you going for a while, without being overstocked. You might even want to give a jar to a friend (I gave one of mine to a work colleague).
A word of caution: as it gets thicker, the jam spits when you stir it. This happens from about half-way through cooking. I ended up putting on washing up gloves every time I gave it a mix and you might want to consider doing the same. Also, be prepared to have to clean your stovetop afterwards.
The apples in the recipe are for the pectin, though they do also add a nice tartness to the jam.
Rhubarb and Blueberry Jam
Ingredients
Gluten-free.
- 700 g rhubarb weight after being trimmed, washed and cut into 1-inch pieces
- 800 g golden caster sugar
- 2 medium apples peeled, cored and diced small
- The juice of 1 lemon
- 2 tsp vanilla extract
- 50 ml water
- 600 g fresh blueberries washed and any stalks removed
Instructions
- Put a small plate in the freezer to test the jam when it is ready.
- Put the rhubarb into a large saucepan. Now add all of the other ingredients, except for the blueberries, and bring to a simmer, stirring often. Simmer for 5 minutes.
- Now add the blueberries and turn the heat up to a gentle boil. Keep it at a gentle boil for 30-40 minutes, stirring frequently (remember to wear washing up gloves so that the jam doesn’t splash on your arms as you stir it).
- To test if it is done, spoon a little onto the chilled plate and leave it for a minute. It should crease when you move it with your finger. If you have a sugar thermometer, the jam set temperature is 105 degrees C.
- Leave the cooked jam in the pan for about 15 minutes, then pour into you heated, sterilised jars. Put on the lids and leave until completely cool and set.
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