Rhubarb Berry Jam

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!

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.

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!