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Blackberry rhubarb jam in glass jar with rustic cloth
Abby Pinkmann

Blackberry Rhubarb Jam Recipe

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This blackberry rhubarb jam recipe combines tart rhubarb with juicy blackberries for a jewel-toned jam that’s bold, bright, and perfectly sweet-tart. Whether you make it with pectin for a firm set or old-fashioned without, it’s a versatile jam that pairs beautifully with bread, cheese boards, or desserts.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling 3 hours
Total Time 4 hours
Servings: 6 8-oz jars
Course: Condiment, Preserves, Spread
Cuisine: American, southern
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 cups Rhubarb chopped About 1¼ pounds, fresh stalks only
  • 3 cups Blackberries Rinsed and lightly mashed
  • 3 cups Granulated sugar Adjust down to 2½ cups for less sweetness
  • 2 tbsp Lemon juice Fresh-squeezed adds acidity and brightness
  • 1 pkt Pectin optional 1.75 oz packet if making firm-set version
  • ½ cup Honey optional Replace part of sugar for variation

Equipment

  • 1 Large heavy pot Stainless steel or enamel
  • 1 Wooden spoon For stirring
  • 1 Potato masher For crushing blackberries
  • 1 Canning funnel For clean jar filling
  • 6 8-oz canning jars Sterilized with lids and bands
  • 1 Water-bath canner Or large stock pot with rack

Method
 

  1. Chop rhubarb into small pieces and mash blackberries lightly.
  2. Place rhubarb, blackberries, and lemon juice into a large heavy pot.
  3. With pectin: Stir in pectin, bring to a rolling boil, add sugar all at once, boil hard for 1–2 minutes, then remove from heat.
  4. Without pectin: Add sugar and cook over medium heat, stirring often, until jam thickens (30–40 minutes). Test by spooning jam on a chilled plate, if it wrinkles, it’s ready.
  5. Ladle hot jam into sterilized jars, leaving ¼ inch headspace.
  6. Wipe rims, seal, and process jars in a boiling water bath for 10 minutes.
  7. Let cool undisturbed for 3 hours. Store sealed jars in pantry for up to 1 year.

Nutrition

Calories: 80kcalCarbohydrates: 21gSugar: 19gCalcium: 15mg

Notes

For a deeper flavor, replace 1 cup of sugar with ½ cup honey.
Add orange zest or vanilla for a flavor twist.
Jam too runny? Re-boil with 1 tbsp pectin mixed into ¼ cup sugar.
Delicious as a spread, glaze, or dessert topping.

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