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This Rhubarb Berry Jam is packed with flavor, easy to spread and simple to make. No need for pectin or pressure cookers for this recipe – just grab your jars and a few ingredients and you’re on your way to the best jam ever!
Jump to RecipeI recently learned that rhubarb is a “midwest thing.” Is it just me, or do you feel bad for anyone who misses out on rhubarb season?! Ok, so I love rhubarb. I love it in pies, crisps, cookies, cakes, and most definitely in this jam.
Last summer, my grandma told me about a rhubarb blueberry jam recipe and sent me home with some of the rhubarb from her garden. That evening, I made the recipe and thought it was so tasty. The next time I had rhubarb, I also had fresh strawberries that needed used and that’s when this recipe came to be!
First off, the color of this jam is beautiful. I love the bright fuchsia color and the dark blueberries scattered throughout. The flavor is vibrant – sweet, yet super fruity. And the texture is perfect for spreading on even the most delicate bread. (Unlike that jarred grape jelly – stiff jelly always peeved me!)
How to make rhubarb berry jam?
Making this jam is super easy. I love that no pectin is needed and that you don’t have to worry about the jars sealing perfectly. For this recipe, you’ll cook the rhubarb and strawberries until soft, add in blueberry pie filling and sugar, and lastly stir in two packets of raspberry Jell-o. Then, the jam gets poured into jars or little plastic containers.
Does rhubarb berry jam need refrigerated?
Yes! You can keep it refrigerated or frozen. I like to keep one in the fridge and the rest in the freezer until they’re needed. They will stay good in the freezer for 12-18 months. Once you have refrigerated, I recommend using within a month.
How should I use up leftover jam?
I love this jam (and my strawberry rhubarb jam!) on about anything. In fact, the last time I made this my husband said “you never have to make any other jam recipe. Ever. This is the best!” We really enjoy this jam on bread, toast, biscuits, and English muffins. He laughs at me, but I love it on BLT’s and biscuits & gravy. Is that weird?? The sweet and salty combo is magic!
This jam is great spread between cake layers or as a filling in a cupcake. It’s also great stirred into plain yogurt as it acts as a sweetener and a pop of flavor. And it makes this no-churn rhubarb berry ice cream the BEST! Ohhhhhh the possibilities with this jam are endless!! Have fun with it!
Rhubarb Berry Jam
Ingredients
- 5 cups diced fresh rhubarb
- 2 cups diced strawberries
- 1/4 cup water
- 4 cups sugar
- One 21 ounce can blueberry pie filling
- Two 3 ounce packages raspberry gelatin
Instructions
- In a large saucepan, bring the rhubarb, strawberries and water to a boil. Continue to boil for 10 minutes or until the rhubarb is very soft.
- Stir in the sugar and blueberry pie filling.
- Cook on medium heat for 5 minutes, stirring frequently.
- Stir in the gelatin until dissolved.
- Pour into jars or Tupperware containers. Let cool to room temperature and refrigerate or freeze until ready to use.
Nutrition
Added to the Weekend Potluck and Meal Plan Monday
Chris Williams shared and I enjoyed !
Glad to hear, Roger!! Assuming you’re an Iowa State fan…..go Cyclones! 🙂
This jam is amazing! I just made it today and my whole family is raving. Thank you!!!
I want to try this recipe however we are not a fan of blueberries. Can you recommend another pie filling to take the place of the blueberries?
You could use raspberry instead! ~Kelsey
Hi can use fresh blueberries or frozen blueberries
In place of the strawberries? Yes. You need the sauciness from the blueberry pie filling though so I wouldn’t recommend replacing that with blueberries.
I am a hit with my friends! I gave a few jars away. This jam is so delicious.
It’s amazing on French vanilla ice cream.
Now that the fresh strawberries are out, I am making another batch today.