Rhubarb Raspberry & Blueberry Jam

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

Ingredients

• 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

Directions

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. 

Enjoy with yogurt and granola, English muffins or your favorite bagel!