Fresh Blueberry Rhubarb Jam Recipes

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RHUBARB BERRY JAM



Rhubarb Berry Jam image

A great combination of 3 berries and rhubarb, this is the first recipe I've found where the rhubarb isn't too overpowering.

Provided by Karen

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 30m

Yield 64

Number Of Ingredients 5

8 cups chopped fresh rhubarb
3 cups white sugar
1 (21 ounce) can blueberry pie filling
1 (3 ounce) package strawberry flavored Jell-O®
1 (3 ounce) package raspberry flavored Jell-O® mix

Steps:

  • Combine the rhubarb, sugar and blueberry pie filling in a large pot. Bring to a rolling boil over medium-high heat, and boil for 10 minutes longer. Stir in dry gelatin mix until dissolved. Transfer to sterile jars or freezer tubs, and cool. Freeze any jam you don't intend to use right away.

Nutrition Facts : Calories 65.9 calories, Carbohydrate 16.5 g, Fiber 0.5 g, Protein 0.4 g, Sodium 10.5 mg, Sugar 14.1 g

EASY SMALL-BATCH BLUEBERRY JAM



Easy Small-Batch Blueberry Jam image

Simple and easy, the delicious flavor of the blueberries takes center stage.

Provided by Deb C

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 35m

Yield 16

Number Of Ingredients 4

4 cups fresh blueberries
1 cup white sugar
1 tablespoon fresh lemon juice
1 pinch ground cinnamon

Steps:

  • Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.

Nutrition Facts : Calories 69.4 calories, Carbohydrate 17.9 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 0.4 mg, Sugar 16.1 g

BLUEBERRY RHUBARB JAM (FREEZER JAM)



Blueberry Rhubarb Jam (Freezer Jam) image

This is a great way to use up the Rhubarb surplus and in about 30 minutes you have a jam supply for lots of PB&J! My kids love it! You can make a different jam by just using the jello and leaving out the pie filling but we think this is the best way. You can experiment with different jello or pie filling flavors too. It's always fun to share a container with friends or neighbors.

Provided by DDW7976

Categories     Low Protein

Time 30m

Yield 8 cups

Number Of Ingredients 5

5 cups fresh rhubarb, cut into 1 inch pieces
1 cup water
5 cups sugar
1 (6 ounce) box raspberry Jell-O gelatin
1 (21 ounce) can blueberry pie filling

Steps:

  • Put rhubarb and water in 2-quart sauce pan or small stock pot.
  • Cook over medium heat until the rhubarb is very soft.
  • Add the sugar and pie filling, cook over medium heat for 3-5 minutes, stirring constantly.
  • Remove from heat and add Jell-O.
  • Stir until dissolved.
  • Divide into plastic or glass containers.
  • Cool.
  • Refrigerate or freeze.

Nutrition Facts : Calories 715.4, Fat 0.3, Sodium 111.6, Carbohydrate 180.7, Fiber 3.3, Sugar 172.1, Protein 2.6

SURE.JELL RHUBARB JAM



SURE.JELL Rhubarb Jam image

Use fresh rhubarb in this delicious SURE.JELL Rhubarb Jam recipe. Rhubarb jam has never been easier when you follow this recipe and use a canner.

Provided by My Food and Family

Categories     Home

Time 3h5m

Yield about 8 (1-cup) jars or 128 servings, 1 Tbsp. each

Number Of Ingredients 5

4-1/2 cups prepared fruit (about 2-1/2 lb. fully ripe rhubarb)
1 cup water
1 pkg. SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
6-1/2 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Chop unpeeled rhubarb finely. Place rhubarb and water in 4-qt. saucepan. Bring to boil on high heat. Reduce heat to medium; simmer 2 min. or until rhubarb is tender. Measure exactly 4-1/2 cups prepared rhubarb into 6- or 8-qt. saucepot.
  • Stir pectin into prepared rhubarb in saucepot. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil, stirring constantly. Boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 10 g, Protein 0 g

BLUEBERRY RHUBARB (BLUEBARB) JAM



Blueberry Rhubarb (Bluebarb) Jam image

My mom got this recipe from a friend of hers & we both make it all of the time. It is so easy to make & it may sound like a wierd combo, but it is very tasty. I've made it with splenda & sugar free jello, which is very good however, it makes a smaller batch. If doubling this recipe, only use 7 cups of sugar. *I just put the cooking time on this one because time will vary if you are using fresh or frozen already diced rhubarb.

Provided by Legna

Categories     Low Protein

Time 30m

Yield 8 cups

Number Of Ingredients 5

5 cups rhubarb, diced
1 cup water
5 cups sugar
1 (21 ounce) can blueberry pie filling
2 (3 ounce) red Jell-O (any flavor)

Steps:

  • Boil water and rhubarb until tender, about 10-15 minutes. Stir occasionally.
  • Add sugar, stir and bring to a boil again.
  • Add pie filling, stir, boil 10 minutes.
  • Turn off the heat.
  • Stir in jello.
  • Put in hot jars & seal.

Nutrition Facts : Calories 715.4, Fat 0.3, Sodium 113.1, Carbohydrate 180.7, Fiber 3.3, Sugar 172, Protein 2.6

RHUBARB BLUEBERRY JAM



Rhubarb Blueberry Jam image

Rhubarb, sugar, raspberry gelatin, and canned blueberry pie filling; make up this wonderful tasting jam.

Provided by Cindi M Bauer

Categories     Fruit

Time 1h

Yield 4 pints

Number Of Ingredients 4

6 cups sliced rhubarb, cut into 1/2 inch pieces
4 cups granulated sugar
1 (6 ounce) box raspberry gelatin
1 (21 ounce) can blueberry pie filling

Steps:

  • In a large bowl, add the rhubarb and sugar; stir to coat evenly.
  • Cover the bowl, and place it in the refrigerator overnight.
  • The next morning, place the rhubarb mixture in a large kettle.
  • Cook over medium heat, stirring constantly; until the mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).
  • Remove the kettle from the heat, add the gelatin powder, and keep stirring for 1 minute.
  • Add the can of pie filling, and stir thoroughly until mixed through.
  • Return the kettle to the stove. Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.
  • Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.
  • Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.

Nutrition Facts : Calories 1222.5, Fat 0.7, SaturatedFat 0.1, Sodium 109.5, Carbohydrate 274.3, Fiber 7.2, Sugar 257.8, Protein 38.2

RHUBARB JAM



Rhubarb Jam image

A rhubarb lover's delight! Rhubarb jam, pure and simple, with the consistency of apple butter. This jam also freezes well, but it will probably get eaten up before making it to the freezer! Fabulous!

Provided by CHOLLOW

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h10m

Yield 32

Number Of Ingredients 5

2 ½ pounds fresh rhubarb, chopped
2 cups white sugar
2 teaspoons grated orange zest
⅓ cup orange juice
½ cup water

Steps:

  • In a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water. Bring to a boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools.
  • Ladle into hot sterile jars, and seal with lids and rings. Store opened jars in the refrigerator.

Nutrition Facts : Calories 57.1 calories, Carbohydrate 14.4 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 1.6 mg, Sugar 13.1 g

BLUEBERRY-RHUBARB REFRIGERATOR JAM



Blueberry-Rhubarb Refrigerator Jam image

I think the best recipes come from good friends...that's where I got this jam recipe. It's a great way to use an abundant supply of rhubarb.

Provided by Taste of Home

Time 30m

Yield 4-1/2 pints.

Number Of Ingredients 7

5 cups chopped fresh or frozen rhubarb, thawed
1/2 cup water
5 cups sugar
1 can (21 ounces) blueberry pie filling
2 cups fresh or frozen blueberries
3 tablespoons lemon juice
2 packages (3 ounces each) raspberry gelatin

Steps:

  • In a large kettle, cook rhubarb and water over medium-high heat for 3-5 minutes or until rhubarb is tender. Add sugar. Bring to a boil; boil for 2 minutes. Stir in pie filling, blueberries and lemon juice. Return to a boil. Reduce heat; cook and stir for 10 minutes. Remove from heat; stir in gelatin until dissolved. Cool slightly. Pour into refrigerator containers. Cool to room temperature. Cover and refrigerate.

Nutrition Facts : Calories 142 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 36g carbohydrate (34g sugars, Fiber 1g fiber), Protein 1g protein.

BLUEBERRY RHUBARB JAM



Blueberry Rhubarb Jam image

Make and share this Blueberry Rhubarb Jam recipe from Food.com.

Provided by dicentra

Categories     Berries

Time 40m

Yield 8 half pints

Number Of Ingredients 6

8 cups blueberries
4 cups rhubarb, chopped in 1 inch pieces
1 teaspoon lemon rind, grated
2 tablespoons lemon juice
1 cup water
4 cups granulated sugar

Steps:

  • In a large heavy saucepan, combine blueberries, rhubarb, lemon rind and
  • juice and water. Bring to a boil, stirring frequently, reduce heat and
  • simmer, very gently, for 10 minutes.
  • Stir in sugar; increase heat to high and boil vigorously until jam reaches setting point. (218 - 220 degrees F), 10 to 15 minutes, stirring
  • frequently.
  • Remove from heat, skim off foam and stir for 3 to 5 minutes to suspend
  • fruit evenly throughout jam.
  • Fill prepared jars leaving a 1/4" headspace. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.

Nutrition Facts : Calories 483.5, Fat 0.6, SaturatedFat 0.1, Sodium 4.5, Carbohydrate 124.1, Fiber 4.6, Sugar 115.1, Protein 1.6

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