This homemade Blueberry Rhubarb Jam is a delightful combination of tangy rhubarb and sweet, juicy blueberries. The result? A vibrant, flavorful spread that’s perfect for your morning toast, yogurt, or as a special treat for your next breakfast. Whether you’re looking to try something new or impress your guests, this jam is sure to become a kitchen favorite!

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Ingredients:

• 3-1/4 cups blueberries
• 2-1/4 cups rhubarb, diced into 1/2-inch pieces
• 1/2 cup water
• 1 tablespoon lemon juice
• 1 package (1.75 ounces) fruit pectin
• 5-1/2 cups sugar

Instructions:

1. Crush the blueberries in a big saucepan using a potato masher. Add the pectin, rhubarb, water, lemon juice. Cook for one minute after rolling the mixture to a boiling point.
2. Add the sugar; stir to mix; then, return to a high rolling boil. Boil for still another one minute.
3. Set up a boiling-water canner and heat jars in simmering water just before use. Set aside; wash the lids in warm, soapy water.
4. Turn off the jam from the heat and skim any froth. Leaving a one-fourth-inch headspace, ladle the hot jam into the heated jars. After cleaning the jar rims, put lids on. Tightly screw on the metal bands.
5. Spend ten minutes boiling-water bath canner processing the jars. See our comprehensive guide on water-bath canning for further information.
6. Ten minutes later turn off the heat and take off the cover. Let the jars sit for ten minutes before pulling them from the water.
7. Set the jars on a counter covered with a kitchen towel and let them cool undisturbed. The jars closing may produce a "ping" sound.
8. Remove the screw bands 24 hours later and lightly press on the lids to test the seals. Store the jam for up to a year in a cool, dry location.