Rhubarb Blackberry Jam

Capture the essence of late-summer sweetness with this irresistible Rhubarb Blackberry Jam recipe, where tart rhubarb meets the deep, jammy flavor of fresh or frozen blackberries. This small-batch jam comes together beautifully with just a handful of ingredients—juicy fruit, a touch of freshly squeezed lemon juice, and granulated sugar for the perfect balance of tangy and sweet. Cooked to glossy perfection, this thick, homemade jam is ideal for spreading on toast, swirling into yogurt, or topping your favorite pastries. With a simple preparation process and natural ingredients, it’s a delightful way to preserve the flavors of the season. Perfect for beginner and seasoned canners alike, this recipe will have you savoring summer year-round! Keywords: Rhubarb Blackberry Jam, homemade jam recipe, small-batch preserves, fruit jam, seasonal canning.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 cups (chopped) Fresh rhubarb
• 2 cups (fresh or frozen) Blackberries
• 3 cups Granulated sugar
• 2 tablespoons (freshly squeezed) Lemon juice
• 1 cup Water

Directions

Step 1

Wash and trim the ends of the rhubarb stalks, then chop them into small 1/2-inch pieces.

Step 2

If using fresh blackberries, rinse them gently and remove any stems or debris. If using frozen blackberries, let them thaw slightly beforehand.

Step 3

In a large heavy-bottomed saucepan or Dutch oven, combine the chopped rhubarb, blackberries, water, and lemon juice.

Step 4

Place the saucepan over medium heat and cook, stirring occasionally, until the mixture begins to break down and the fruit softens, about 8-10 minutes.

Step 5

Add the granulated sugar to the saucepan and stir well to dissolve it completely. Increase the heat to medium-high.

Step 6

Cook the mixture for another 15-20 minutes, stirring frequently to prevent sticking or burning. The jam should thicken and reach the desired consistency. To test, place a small spoonful on a chilled plate; if it holds its shape when cooled, it’s ready.

Step 7

Remove the saucepan from heat and let the jam cool slightly for 5 minutes.

Step 8

Carefully transfer the jam into sterilized jars, leaving about 1/4-inch headspace. Wipe the rims clean, seal with lids, and process in a boiling water bath for 10 minutes if storing long-term.

Step 9

Let the jars cool completely at room temperature. Store in a cool, dark place, or refrigerate if consuming within a few weeks.

Nutrition Facts

Serving size	1776.1 grams (1776.1g)

Amount per serving	% Daily Value*
Calories	2549

Total Fat 2.80g	4%
Saturated Fat 0.40g	2%
Polyunsaturated Fat 0.80g
Cholesterol 0mg	0%
Sodium 35mg	2%
Total Carbohydrate 658.40g	239%
Dietary Fiber 26.90g	96%
Total Sugars 622.10g
Protein 9.70g	19%

Vitamin D 0IU	0%
Calcium 624mg	48%
Iron 3mg	18%
Potassium 2262mg	48%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 0.9%

Protein: 1.4%

Carbs: 97.6%