Sweeten up your mornings with this delicious Rhubarb Berry Jam, made with fresh organic berries for a tasty spread you simply can’t resist.
Whenever I see bright fleshy rhubarb stalks at the market I think of homemade rhubarb berry jam! It’s been a favorite recipe for many years now, and I am so glad that my kids love it as much as I do.
Remember when we talked about compromising? well, since I haven't been able to come up with a 100% success recipe without the forbidden white stuff a.k.a. ‘sugar’, here is the compromise... This recipe contains no preservatives and it’s made with fresh organic perfectly ripe berries. Gotta start somewhere, am I right?
I simply love, love, loooove the consistency of this jam. Over the years I’ve perfected this recipe to top quality better-then-store-bought rhubarb berry jam and you better believe it!
I gotta tell ya though, it’s hard to look at it and walk away. So whenever I have a fresh jar in hand, I find myself having a random toast at 4 0’clock in the afternoon, or finding other opportunities to eat more of it.
Like making your own sauces too?
Try this Homemade Enchilada Sauce
or this Garlicky Creamy Alfredo Sauce
Are you a jam lover? Then I am sure you will love my Rhubarb Berry Jam. PLUS, it’s really simple to make and not a lot of work. The real trick is knowing when to stop, so as soon as the jam starts detaching itself from the pan and easily sliding off when you angle the pan sideways, that means its done!
What do you say we make some jam!
Rhubarb Berry Jam
- 4 rhubarb stalks
- 1 cup strawberries
- 1 cup blueberries
- ¾ cup powdered sugar
- lemon zest from 1 lemon
- Cook all the ingredients on low heat for 30 mins.
- Halt way through mash the already soften berries until there are no large clumps.
- Using a soft silicone spatula stir occasionally until the jam is easily detaching from the pan.
- When cooled, transfer to 5 mini mason jars or 1 small mason jar. Keep refrigerated
can you cook the jam in a bread machine with a jam setting
Can this be hot water bath canned?
Silvia Ribas says
I haven't tried it