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Homemade Rhubarb Blueberry Jam

Servings: 9 Half-Pint Jars

Ingredients

  • 4 Cups Rhubarb
  • 4 Cups Blueberries
  • 1 Zest Of 1 Whole Lemon
  • 1 Juice Of 1 Whole Lemon
  • 5 Cups Sugar
  • 3 Tbsp Classic Pectin

Instructions

  • Shred up rhubarb (in food processor) for easier cooking.
  • Add rhubarb to pot.
  • Add blueberries to pot
  • Cook them down for 20 minutes until rhubarb starts to turn blueberry color.
  • Take off stove and put into food processor to blend up until consistency you wish.
  • Return to pot, add sugar and stir.
  • Add pectin and stir.
  • Cook together for about 25 minutes until everything is dissolved.

Notes

Follow Steam Canning Protocol:
-Warm up jars
-Put warm product in jars leaving 1/4 inch head space
-Bubble pop inside jars
-Wipe rim clean
-Place Lids and rings finger tight
-Place back on steam canner
-Bring up to temperature for your elevation
-Steam can for 10 minutes
-Remove from heat and let sit for 24 hours before moving