maple blue-barb jam w/ lemon verbena / by Lindsey | Dolly and Oatmeal

it's a short, spontaneous post today but it involves about 5 ingredients and 30 minutes of your time - it's blueberry-rhubarb jam y'all!  my mom still has a massive amount of rhubarb in her garden and each time i visit my parents i have a hard time not coming home with some garden goods.  this time, it was rhubarb and lemon verbena because her garden is growing copious amounts of both!  i was inspired by yossy's combination of berries with her beautiful raspberry rhubarb pie (did you see the beautiful video that goes along with it!?), but thought that blueberries, rhubarb and lemon verbena would be be better suited for each other.  all-in-all, it's a tart, sweet, maple-y mouthful! and i'm super jazzed to share a few recipes that highlight this little batch o' jam next week!

from my rain-filled, moody day to yours, have a beautiful weekend! xo

maple blue-barb jam

| makes approx. 1 1/2 cups or 12 ounces |


  • 6 ounces rhubarb, trimmed and sliced into 1/4" pieces (2-3 stalks, depending on size)
  • 6 ounces organic blueberries
  • 1/2 cup grade A maple syrup
  • 1 tablespoon fresh lemon juice
  • 6-7 sprigs lemon verbena (optional, you could also use lemon thyme or perhaps lemon basil if you can't find/don't have the verbena)


  • combine all the ingredients in a medium saucepan over medium heat.  as the syrup and fruit begin to warm up, use a wooden spoon to mash them a bit.  bring to a simmer and cook for about 15-20 minutes, or until liquid reduces and the jam starts to thicken.  remove from heat and let cool
  • carefully pour jam into a 12-ounce  lidded jar, allow to cool completely before storing in the fridge
  • jam can be kept in the refrigerator for 1-2 weeks