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 Recipe
I 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.
Before we get into the deets on this jam, I have a rhubarb story I just have to tell you…. A few years ago when Zach and I were dating, we decided to go camping over his birthday weekend. It was a great weekend – both of our families ended up visiting and got to meet each other for the first time. Not sure I’ve ever mentioned this, but our parents are both Kevin and Linda. Yeah, weird right?! Anywho….
Before taking off on this trip, I decided to make a rhubarb apple crisp. I think it’s a great combination of flavors. The sweetness of the apples balances the rhubarb perfect and they just got together magically. Ok, so I’ve got this crisp, I’ve got concert tickets for Zach’s birthday, and everything packed for our weekend away.
Because our parents were all there on Friday night, we saved the rhubarb apple crisp for Saturday. (Selfish? maybe.) Knowing there might be some wildlife around, we put the Pyrex container with the crisp on a table with a cooler on top to make sure it was difficult to get to. Well long story short, we heard some noise around midnight and peeked a flashlight out on the picnic table. It was too late…..a raccoon had moved the cooler, opened the Pyrex, and helped himself to the delicious crisp. I was pretty mad at that freakin creature at the time, but we laugh about it all the time now. At least someone enjoyed that crisp!
Ok – back to the 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 Jello. 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 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. Ohhhhhh the possibilities with this jam are endless!! Have fun with it!
Rhubarb Berry Jam
- 5 c diced fresh rhubarb
- 2 c diced strawberries
- 1/4 c water
- 4 c sugar
- 1 21 oz can blueberry pie filling
- 2 3 oz pkg raspberry gelatin
- 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.