Rhubarb Berry Jam
Capture the vibrant flavors of summer with this irresistible Rhubarb Berry Jam, a delightful homemade preserve that blends the tartness of rhubarb with the natural sweetness of mixed berries like strawberries, raspberries, and blueberries. With just a handful of simple ingredients—rhubarb, berries, sugar, fresh lemon juice, and a touch of vanilla—this jam achieves the perfect balance of tangy and sweet in every spoonful. The recipe is surprisingly easy, requiring only 15 minutes of prep time and a slow simmer to achieve its lusciously thick texture. Perfect for slathering on toast, swirling into yogurt, or as a glaze for desserts, this small-batch jam can be refrigerated for three weeks or canned for a longer shelf life. Whether you're a first-time jam-maker or a seasoned pro, this Rhubarb Berry Jam will add a burst of fruity brightness to your kitchen.
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Ingredients
- 4 cups, diced (about 1/2-inch pieces) rhubarb
- 2 cups, fresh or frozen mixed berries (e.g., strawberries, raspberries, blueberries)
- 2.5 cups granulated sugar
- 2 tablespoons, freshly squeezed lemon juice
- 1 teaspoon vanilla extract
Directions
Step 1
1. Prepare the rhubarb by washing and dicing it into small, even-sized pieces. If you're using fresh berries, rinse and hull them as needed.
Step 2
2. In a large, heavy-bottomed pot, combine the rhubarb, berries, sugar, and lemon juice. Stir well to coat everything in the sugar.
Step 3
3. Let the mixture sit for about 10 minutes to allow the juices to release naturally. This step will help prevent the sugar from burning as it heats.
Step 4
4. Place the pot over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent scorching. Continue cooking for about 10 minutes until the rhubarb begins to soften and break down.
Step 5
5. Lower the heat to medium-low and simmer the mixture, stirring frequently, for an additional 30-40 minutes. The jam will thicken as the liquid reduces.
Step 6
6. To test the consistency, place a small spoonful of jam on a chilled plate. Let it sit for 1 minute, then run your finger through it. If it holds its shape and doesn’t immediately run back together, it's ready.
Step 7
7. Stir in the vanilla extract and cook for 1 more minute. Remove the pot from the heat.
Step 8
8. Use a ladle to transfer the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean, seal tightly with lids, and allow to cool to room temperature.
Step 9
9. Store the jam in the refrigerator for up to 3 weeks, or process the jars in a water bath canner for longer shelf stability.
Nutrition Facts
| Serving size | 1792.7 grams (1792.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2794 |
| Total Fat 3.10g | 4% |
| Saturated Fat 0.50g | 3% |
| Polyunsaturated Fat 0.90g | |
| Cholesterol 0mg | 0% |
| Sodium 42mg | 2% |
| Total Carbohydrate 711.40g | 259% |
| Dietary Fiber 26.20g | 94% |
| Total Sugars 668.50g | |
| Protein 10.00g | 20% |
| Vitamin D 0IU | 0% |
| Calcium 769mg | 59% |
| Iron 3mg | 17% |
| Potassium 2635mg | 56% |
Source of Calories