This No Pectin Blueberry Rhubarb Jam is incredibly easy to make and will become a pantry staple.
Bumper Harvest
My rhubarb has done very well this season. I have already made Rhubarb Jelly and have quite a few cups vacuum sealed in the freezer for wintertime batches of Rhubarb Crisp. After finding a great deal I have blueberries in the fridge and realized I had enough to make some jam.
I have been experimenting with jams and jellies for a long time, but this is a first, combining the flavours of beautifully sweet blueberries and the end of the season slightly tart deep red rhubarb. This recipe does not disappoint. I was pleasantly surprised at the combination and what the finished jam tastes like.
Outstanding Aroma
As it is cooking the aroma is similar to concord grapes. And that got me excited. Where I live the amount of time that you can find actual concord grapes in store is limited. Add the often-high prices to that and it does not make sense to make jam. I will lean towards desserts when I have the opportunity to cook with grapes.
Now I can have a very similar tasting jam for a fraction of the cost.
No Pectin Needed
There are various fruits that have pectin in them. When using these fruits in certain jams, the cooking method brings out the natural pectin, so additional pectin is not required. Apples, blueberries, plums, lemons and strawberries are just a few examples of fruit with naturally occurring pectin. Pectin is a soluble fiber that helps jams set up. The addition of lemon juice aides in gelling process when jamming with fruit that has a bit less pectin.
Cook the jam over medium low heat until the desired thickness is achieved. This takes a bit of time, low and slow is good here, be sure to stir often. Do note that it will thicken slightly once cooled completely. I cooked my jam until it was fairly thick and the finished jam is perfectly spreadable.
The Prep
As in all canning projects be sure to use clean sterilized jars and new snap lids. I place my jars in a hot oven (250C) before I start making the jelly.
The rings go into a pot of fresh water and set over a low heat.
The company that makes the lids I use recommends that they are not to be preheated in hot water. Check the box of lids you use for directions.
Tools for the Job
One recommendation is to use a nice deep pot. We need to be able to bring the juice and sugar to a full rolling boil which creates a lot of lift in the pot. If the pot you are using is too small it WILL overflow onto the stove at a full rolling boil. Not only is this a huge mess and a waste of precious juice, but it also becomes a very serious burn hazard.
A canning funnel is a handy tool that should be used for all canning projects. It fits perfectly into the mouth of the jar reducing spills and makes for fast work.
The last tool in your canning tool kit should be canning tongs. Specifically made to grip the mouth of the jar to easily move the jars in and out of the canner. This is a hot job, and the tongs are a must.
Hot Water Bath
The final product needs to be processed in a hot water bath when canning. This process helps safely preserve the food and is also important for creating a good seal on the jars.
We determine how long the filled jars have to be processed for according to the elevation of where you are.
Altitude Increase Processing Time
FEET METERS
1001 – 3000 306 – 915 5 minutes
3001 – 6000 916 – 1830 10 minutes
6001 – 8000 1831 – 2440 15 minutes
8001 – 10,000 2441 – 3050 20 minutes
No Pectin Blueberry Rhubarb Jam
- 12 cups of rhubarb
- 6 cups of blueberries
- 10½ cups of sugar
- 6 tablespoons of lemon juice
- Wash and slice the rhubarb into quarter inch pieces.
- Place in a large pot.
- Add the blueberries, sugar and lemon juice.
- Stir well to combine.
- Bring the mixture to a boil.
- Turn the heat to medium low and simmer until it reaches the desired thickness, stirring often.
- Ladle the jam into hot jars.
- Clean the rims of the jars with a clean cloth.
- Add the snap lids and screw bands just until finger tight.
- Place the jars into a hot water canner.
- Once it comes to a boil set the timer for 10 minutes.
- After 10 minutes use canning tongs to remove the jars.
- Leave the jam to cool, undisturbed for 24 hours.
Allow the Jam to Set
After the jars have been processed in the hot water bath use the canning tongs to remove the jars. Place them on the counter and leave the undisturbed for 24 hours to set. Wipe the jars down with a clean cloth before labeling.
Store the jam in a cool pantry.
