In Season: Berry Rhubarb Jam

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I love the combination of sweet berries and tart rhubarb. I had a few stalks of rhubarb leftover from this herringbone patterned rhubarb coffee cake and figured this was a good way to use it up!

Turns out, this jam is delish! I good combo of sweet and lip puckering sour for buttered toast or swirled into yogurt.

Berry Rhubarb Jam

Makes approximately 6 cups of jam

  • 3 lbs rhubarb, chopped
  • 3 cups mixed berries – I used blackberries and strawberries
  • 1 cup apple juice
  • 5 ½ cups sugar
  • Juice of 1 lemon, seeds reserved and wrapped in a cheesecloth
  • ½ tsp salt

Place the rhubarb, berries and juice in a large pot and cook until tender. This takes about 15-20 minutes.

Add the sugar, lemon juice, reserved seeds and salt and continue to cook for another 30 minutes or until the jam jells when placed onto a cold plate or spoon. Jam normally jells around 220F. Skim the foam off the surface and remove the cheese cloth.

Spoon the jam into jars and seal. I’m not processing the jars here as I tend to consume my jams within a few months and keep them in the fridge. If you prefer to prolong their life at room temperature, be sure to process them properly.

This recipe can be easily halved.

 

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