This wet and cool spring has been absolutely perfect for rhubarb. Ours is out of control wild and I am so thankful. I can’t get enough of it.
Rhubarb is traditionally paired with strawberries, but I am more partial to pairing it with blueberry or raspberry. Love.
I hope you love recipe involving rhubarb because I have three more in the queue for this week!
These jams are a summer staple around here – quick to make, small batches that you can easily freeze, or just make more of when you run out.
Rhubarb Raspberry & Rhubarb Blueberry Jam
- 1 C blueberries or raspberries (fresh or frozen)
- 2 C chopped rhubarb
- 3/4 C sugar (or 1/2 C honey)
- 2 tsp. lemon juice
Toss the fruit in a large kettle with 3/4 C sugar or 1/2 C honey. Add in 2 tsp. lemon juice.
Bring to a slow boil, stirring frequently, and allow fruit to cook apart.
Simmer for 30-45 minutes, stirring often. After 30 minutes check the consistency by doing the plate test. Place a teaspoon or so of the jam onto a chilled plate. If the jam doesn’t move/spread out much from that location, it’s done. If not, return to the stove and continue simmering for an addition 15-30 minutes.
Check again using the plate test method.
When set, allow the jam to cool in the pan for 15 minutes. Pour into canning jars or freezer/fridge friendly containers.
Jam keeps well in the fridge for about 2 weeks. You can freeze the jam for up to 1 year.