Rhubarb and Partridgeberry Jam

Yield: 4 - 250ml jars
Prep Time: 15 minutes
Cook Time: 30 minutes
Serving: Family

Rhubarb and Partridgeberry Jam

By Bonita's Kitchen March 2, 2025

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Thank you for stopping by...If you are looking for a delicious jam made with frozen fruit and berries.

You are in the right place.

Every fall I love to pick or buy fresh fruit and berries to freeze for the winter months. So many delicious recipes you can make with frozen fruit and one of my favourite jams is made with rhubarb and pairing it with a berry of choice.

This is a quick jam recipe but you can prepare it for long term by following the Sterilizing and Canning Procedures to store for longer.

Add all the ingredients to a thick bottom saucepan but leave out the lemon for the last step. Only add the water if you are using fresh fruit and berries.

When the saucepan full of frozen berries and rhubarb as thawed and it starts to cook. Put the timer on for 20 to 30 minutes, stirring occasionally so it don't burn to the bottom.

I'm using frozen fruit and berries but this recipe you can use fresh as well. When the jam starts to cook be sure to stir every so often so it don't stick or burn to the bottom of saucepan.

I like making this jam for a quick jam to serve for brunch or breakfast and serve it hot!! Serve with Homemade Whole Wheat Bread and a hot pot of tea.

Please continue on to more details and our recipe posted below. Also we will share a link to a few of our items.

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Ingredients

Rhubarb - 2 cups, frozen or fresh
Partridgeberries - 2 cups, frozen or fresh
Sugar - 1 cup, more if needed
Fresh lemon juice - 1 tbsp
Water - ¼ cup, ONLY IF USING FRESH FRUIT and BERRIES

Instructions

Method:

In a large saucepan on a medium stovetop heat, add all your ingredients expect the fresh lemon juice and start to cook.

Stir occasionally to get equal cooking time on berries and rhubarb. ( If it’s frozen berries and rhubarb you are using don’t add any water.) Plus no need to thaw the berries or rhubarb just add to the saucepan. After berries and rhubarb start to warm don’t time.

Let your ingredient’s cook for about 20 to 30 minutes stirring occasionally so it don’t stick to bottom of saucepan.

You will see the berries and rhubarb changing to a thicker texture continue stirring for another 20 minutes and at that point you can remove from heat or lower the jam on a simmer. Your jam should be at a setting point at 217–222°F (103–106°C).

You can also check the jam on a cold plate and if it sets by not running any of the jam off the plate it well set in the jars.

Get your mason jars and lids ready, sterilize in hot water for 20 minutes. Keep the jars hot to add jam. After add the jam keep the rims of the jar clean or clean with a piece of paper towel.

Continue doing this until all jam is in the jars.

Put back into the hot water to seal the jars by turning the stovetop damper on medium and cook for 10 minutes. Then remove to room temp on your counter top until the jam is at temp before checking or storing. See video tutorial!

Bonita’s Tip:

Freezing berries, rhubarb or fruit in freezer bag for the winter months to make jam is the best!!

If you are using fresh berries or rhubarb add 1/4 cup water to saucepan to start cooking.

Sterilizing your jars while making the jam speeds up process.

5 stars - based on 1 review(s)

Thank you for checking our more of our recipes details. If you like more sugar you can add it to taste. Also pour the cooked jam into sterilized mason jars and seal for long term. Or pour in freezer containers to freeze for longer and no fuss. I’m only making mine for short term and for gifts to be used within a few weeks.

Have your jars or containers ready to use when the jam is cooked. Leaving a 1/2 inch from the top of the jar when you pour the jam into them. If you are going to freeze the jam let it totally cool down before filling the container to freeze. They also will be good in a jar in the fridge for a few weeks.