Best Blueberry Rhubarb Jam Freezer Jam Recipes

Rhubarb Blueberry Jam image

Provided by Cindi M Bauer

Categories Fruit

Time 1h

Yield 4 pints

Number Of Ingredients 4

6 cups sliced rhubarb, cut into 1/2 inch pieces
4 cups granulated sugar
1 (6 ounce) box raspberry gelatin
1 (21 ounce) can blueberry pie filling

Steps:

In a large bowl, add the rhubarb and sugar; stir to coat evenly.
Cover the bowl, and place it in the refrigerator overnight.
The next morning, place the rhubarb mixture in a large kettle.
Cook over medium heat, stirring constantly; until the mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).
Remove the kettle from the heat, add the gelatin powder, and keep stirring for 1 minute.
Add the can of pie filling, and stir thoroughly until mixed through.
Return the kettle to the stove. Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.
Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.
Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.

Nutrition Facts : Calories 1222.5, Fat 0.7, SaturatedFat 0.1, Sodium 109.5, Carbohydrate 274.3, Fiber 7.2, Sugar 257.8, Protein 38.2

Blueberry Rhubarb Jam image

Provided by dicentra

Categories Berries

Time 40m

Yield 8 half pints

Number Of Ingredients 6

8 cups blueberries
4 cups rhubarb, chopped in 1 inch pieces
1 teaspoon lemon rind, grated
2 tablespoons lemon juice
1 cup water
4 cups granulated sugar

Steps:

In a large heavy saucepan, combine blueberries, rhubarb, lemon rind and
juice and water. Bring to a boil, stirring frequently, reduce heat and
simmer, very gently, for 10 minutes.
Stir in sugar; increase heat to high and boil vigorously until jam reaches setting point. (218 - 220 degrees F), 10 to 15 minutes, stirring
frequently.
Remove from heat, skim off foam and stir for 3 to 5 minutes to suspend
fruit evenly throughout jam.
Fill prepared jars leaving a 1/4" headspace. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.

Nutrition Facts : Calories 483.5, Fat 0.6, SaturatedFat 0.1, Sodium 4.5, Carbohydrate 124.1, Fiber 4.6, Sugar 115.1, Protein 1.6

Fresh Blueberry Rhubarb Jam image

Provided by Ina Garten

Categories condiment

Time 1h45m

Yield 4 cups

Number Of Ingredients 6

2 1/2 cups sugar
3 tablespoons cassis liqueur, such as Mathilde
5 cups (1-inch-diced) fresh rhubarb (about 1 1/2 pounds)
1 1/2 cups fresh blueberries
1/2 Granny Smith apple, peeled, cored, and small-diced
1 tablespoon grated lemon zest (2 lemons)

Steps:

Place the sugar and cassis in a large (8-by-4-inch) heavy-bottomed saucepan. Add the rhubarb, blueberries, apple, and lemon zest and toss well to coat the fruit with the cassis and sugar. Cover the pot and cook over medium heat for 5 to 10 minutes, until there is a lot of liquid and it comes to a full boil. Lower the heat and cook uncovered at a low boil for 35 to 40 minutes, stirring occasionally, until the fruit has disintegrated and the mixture has thickened. (I test a little by putting some jam in a dish in the freezer to check the consistency when it cools.) If necessary, cook for another 5 minutes. Set aside to cool, then refrigerate.