Blueberry-Rhubarb Jam

By Yankee Magazine

Oct 22 2009

If you or your neighbor has a rhubarb patch, you may be hard pressed to make use of an abundant crop. Don’t overlook its possibilities in preserves. Rhubarb adds a pleasant tartness to this jam, and the blueberries provide color and texture. –Lanza’s Country Inn, Livingston Manor, New York


Makes 4-1/2 pints.


2-1/4 cups blueberries
2-1/4 cups diced rhubarb
2 tablespoons lemon juice
7 cups sugar (or less to taste)
2 packages (1-3/4 ounces each) Certo fruit pectin


In a large kettle crush the blueberries, then add the rhubarb, lemon juice, and sugar. Bring the mixture to a rolling boil for 1 minute. Remove from heat, add the pectin, and stir well. Ladle the jam into sterile jars, seal, and process in a hot-water bath for 15 minutes.