Low-Sugar Blueberry-Rhubarb Jam Recipe

Low-Sugar Blueberry-Rhubarb Jam Recipe

This blueberry-rhubarb jam recipe gets a kick from lime and can be canned or refrigerated or frozen until ready to use.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 40 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    In a medium nonreactive bowl, combine rhubarb and 1 1/2 cups sugar. Cover with plastic wrap and let sit on the counter overnight.
  3. Step 3

    In a large saucepan or pot, combine water, pectin, and 1/2 cup sugar.
  4. Step 4

    Stir in blueberries, reserved rhubarb, and its juices, lime zest, lime juice, and butter. Bring to a full rolling boil over high heat, stirring constantly, 1 minute.
  5. Step 5

    Remove from heat. Skim off any foam that has risen to the surface.
  6. Step 6

    Ladle hot jam into 5 heatproof or canning jars that have been washed in hot soapy water (sterilizing isn't necessary unless the jam will be canned), rinsed and air dried. Top with lids and rings that have been washed in hot soapy water, rinsed and air dried. Turn upside down onto a clean dish towel.
  7. Step 7

    When cool, turn right side up and refrigerate for up to 3 weeks or freeze for up to 1 month.
  8. Step 8

    Jams such as this one make wonderful fillings for Polish sweet rolls known as drozdzówki and Hungarian sweet rolls known as bukta (they are known as buchty in Czech and Poish).