Are you ready to capture the vibrant flavors of summer? This rhubarb blackberry jam recipe is the perfect way to preserve the sweet and tart goodness of fresh fruit, creating a delicious treat you can enjoy all year round. It's surprisingly easy to make, even for beginner cooks, resulting in a homemade jam that surpasses any store-bought version. Get ready for a quick, healthy, and incredibly delicious addition to your pantry! This recipe offers a simple approach to homemade cooking, transforming readily available ingredients into a delectable spread.
Ingredients:
- 4 cups chopped rhubarb (about 1 pound)
- 4 cups blackberries (about 1 pound)
- 4 cups granulated sugar
- 1/4 cup lemon juice (freshly squeezed is best!)
- 1 (1-ounce) pouch liquid pectin
Equipment:
- Large saucepan
- Wooden spoon or spatula
- Several sterilized half-pint jars with lids and rings
- Jar lifter (optional, but helpful!)
- Canner or large pot for water bath canning (if canning for long-term storage)
Instructions:
Step 1: Prepare the Fruit
Wash and chop the rhubarb into roughly 1/2-inch pieces. Gently rinse the blackberries and remove any stems.
Step 2: Combine Ingredients
In a large saucepan, combine the chopped rhubarb, blackberries, sugar, and lemon juice. Stir well to ensure the sugar is evenly distributed.
Step 3: Add Pectin
Stir in the liquid pectin. This is crucial for setting the jam properly. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly.
Step 4: Boil and Stir
Once boiling, continue to stir vigorously and constantly for exactly 1 minute. This ensures a perfect set. Do not stop stirring!
Step 5: Remove from Heat and Skim
Remove the saucepan from the heat. Skim off any foam that has formed on the surface using a spoon.
Step 6: Fill Jars
Ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean with a damp cloth.
Step 7: Seal and Process (Optional)
Place the lids and rings on the jars and tighten them fingertip tight. If you wish to can your jam for long-term storage, follow a water bath canning process. This will ensure your jam stays fresh for months. You can find detailed water bath canning instructions online or in a reliable canning guide.
Step 8: Cool and Enjoy
Allow the jars to cool completely. You should hear a satisfying “pop” as the jars seal. Once cool, check the seals by pressing down on the center of each lid. If the lid doesn't flex, it's sealed!
Tips for Perfect Jam:
- Use ripe fruit: The best jam comes from ripe, flavorful fruit.
- Don't overcook: Overcooking can lead to a tough jam. Stick to the recommended boiling time.
- Sterilize your jars: This is crucial for safe and long-lasting storage.
- Proper sealing is key: Ensure a tight seal to prevent spoilage.
Variations:
- Spice it up: Add a pinch of cinnamon or nutmeg for a warm, spiced jam.
- Add ginger: A teaspoon of grated fresh ginger adds a zingy kick.
- Reduce sugar: For a lower-sugar jam, reduce the sugar by 1/2 cup, but be aware that this may affect the setting.
Nutritional Information (per 1 tablespoon):
This information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 40-50
- Sugar: Approximately 10-12g
Enjoy your homemade rhubarb blackberry jam on toast, biscuits, yogurt, or even ice cream! It's a delicious and rewarding way to preserve the taste of summer. Making your own jam is a rewarding experience, offering a delicious and healthy alternative to store-bought options. Enjoy!