Blueberry and rhubarb jam

Recipe of jam made with blueberries and rhubarb

Ingredients for about 4 or 5 kilos of jam

  • blueberries3200 grams of blueberries
  • 450 g of rhubarb
  • 2300 gr sugar


  • Clean the blueberries.
  • Clean the rhubarb
  • Place the rhubarb in a saucepan and add sugar above it.
  • Heat over a low flame. Stirring the mixture continuously until sugar is completely dissolved and allow rhubarb juice to leak.
  • Increase the heat to high flame for about 12 minutes.
  • Add the cranberries and simmer for a quarter of an hour or a little more until the mixture sets.
  • When it has set, remove the froth and bottle. (Use a funnel, fill the bottle up to the maximum. Cover the jam with waxed paper, even if hot, and tap immediately.
  • Keep the jam at room temperature to let it lose the heat and then store in a cool, dry and dark place.

Ways to serve

  • Eat at breakfast with milk, to accompany the yogurt, on top of cookies, with cakes or spread on bread.

More information about blueberry.

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

2 December, 2021

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