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Homemade Rhubarb Berry Jam

50 min 4 cups Medium
Rhubarb berry jam is a delightful preserve that combines the tartness of rhubarb with the sweetness of mixed berries. This homemade version allows you to control the sugar levels, making it a healthier option for your family. Perfect for spreading over toast, serving with scones, or even as a topping for pancakes, this jam is a versatile addition to your kitchen repertoire. Its vibrant colour and balanced flavour makes it a favourite among those who enjoy both sweet and tart profiles. Whether you're a seasoned jam maker or a novice, this recipe will guide you through the process with ease.

Instructions

1

Prepare the ingredients

Chop the rhubarb and strawberries. If using frozen blueberries, thaw them first.

2

Combine fruits and sugar

In a large pot, combine rhubarb, strawberries, blueberries, and sugar. Stir to mix evenly.

Pro tip: Let the mixture sit for a few minutes to help the sugar dissolve.

3

Cook the mixture

Place the pot over medium heat. Cook while stirring until the sugar dissolves and the mixture begins to simmer.

4

Simmer the jam

Reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally, until the mixture thickens.

Pro tip: Use a spoon to remove any foam that forms on top.

5

Add lemon juice

Stir in the lemon juice and continue to cook for another 5 minutes.

Pro tip: Lemon juice helps to enhance the flavour and acts as a natural preservative.

6

Check for doneness

To test if the jam is done, place a small spoonful on a cold plate. If it wrinkles when pushed, it's ready.

Pro tip: If not set, cook for an additional 5 minutes and test again.

7

Sterilize jars

While the jam is cooking, sterilize your jars by boiling them in water for 10 minutes.

8

Fill the jars

Carefully ladle the hot jam into the sterilized jars, leaving about 1 cm (1/2 inch) headspace.

9

Seal the jars

Wipe the rims clean, place the lids on, and screw the bands until fingertip tight.

Pro tip: Invert the jars briefly to ensure a good seal.

10

Cool and store

Let the jars cool at room temperature. Store unopened jars in a cool, dark place.

💡

Tips & Tricks

  • Use fresh or frozen berries for convenience.
  • Add a splash of lemon juice for brightness.
  • Ensure jars are sterilized before use.

Frequently Asked Questions

How long does rhubarb berry jam last?

Unopened, it can last up to a year if stored in a cool, dark place. Once opened, refrigerate and use within a month.

Can I use frozen berries?

Yes, you can use frozen berries. Thaw them before using to ensure even cooking.

How can I tell if the jam is done?

Place a spoonful on a cold plate. If it wrinkles when pushed, it's set.

Is lemon juice necessary?

Yes, it adds brightness and acts as a natural preservative.

How many calories are in one serving?

Each serving contains approximately 230 calories.

Can I reduce the sugar?

You can reduce the sugar, but it may affect the set and preservation of the jam.

What's the best way to sterilize jars?

Boil jars and lids in water for 10 minutes to sterilize them before filling.

Serving Suggestions

Serve this rhubarb berry jam with your favourite breakfast pastries or as a delightful topping for desserts. It pairs wonderfully with creamy cheeses, adding a sweet and tangy contrast. To make ahead, store the jam in sterilized jars for up to a year. Once opened, keep refrigerated and use within a month for the best flavour.

Nutrition per serving

230

Calories

1g

Protein

0g

Fat

58g

Carbs

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