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Fig Jam and Lime Cordial

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Rhubarb and Blackberry Jam

June 26, 2010 by Celia @ Fig Jam and Lime Cordial

The most beautiful organic rhubarb was on sale at Flemington Markets last week for just $2.50/bunch!  We bought two…

…and Pete combined them with a kilo of frozen blackberries to make seven jars of fabulous jam.  Here are some brief instructions…

  • 1kg rhubarb, cut into pieces
  • 1kg frozen or fresh blackberries
  • 2 x 300ml jars homemade pectin
  • 1kg white sugar
  • 100ml lime juice

1. Place the rhubarb, lime juice and pectin in a large stock pot and bring to a boil, then simmer gently until the fruit is pulpy.

2. Add the blackberries and sugar and bring to a rolling boil until the jam sets and wrinkles when tested on a cold plate.

3. Spoon the hot jam into sterilised jars, seal tightly, then boil the jars for 10 minutes in a hot water bath.

Please see our Jam Making Primer for more tips on making jam.

My breakfast this morning…Pete’s homemade Greek yoghurt, swirled through with a couple of spoonfuls of rhubarb and blackberry jam!

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Posted in Recipes | Tagged blackberries, homemade pectin, rhubarb, rhubarb and blackberry jam | 25 Comments

25 Responses

  1. on June 26, 2010 at 12:37 am Joanna @ Zeb Bakes

    That sounds like a wonderful combination of fruits Celia!

    Don’t usually see them around at the same time here, but using the frozen ones would sort that out. Gorgeous looking colours you’ve got, and so fresh, I suspect it won’t last long…. :)


    • on June 26, 2010 at 2:27 pm Celia @ Fig Jam and Lime Cordial

      Jo, as you know, we went a bit made on the frozen blackberries when they were on sale. But this is such a nice combination, and it’s been perfect on yoghurt every morning!


  2. on June 26, 2010 at 4:31 am Suelle

    The jam looks a lovely colour! I put blackberries and rhubarb together in a cake last year, and was surprised how successful the combination was.

    I may have to make jam, as I have lots of rhubarb and a full freezer!


    • on June 26, 2010 at 2:29 pm Celia @ Fig Jam and Lime Cordial

      Suelle, I’m of the opinion you can never have too much rhubarb! Our little crowns won’t be ready to pick for another year at least – can’t wait until it’s growing well in the backyard! :)


  3. on June 26, 2010 at 7:05 am hopeeternal

    Celia: Thank you for this. I will probably freeze the blackberries and wait for rhubarb season to come round again, though I might have a go with some of my precious frozen rhubarb at the end of the Summer. Sounds lovely!
    hopeeternal
    ‘Meanderings through my Cookbook’


  4. on June 26, 2010 at 7:12 am heidiannie

    Everyone does rhubarb and strawberries here. But your jam looks like a winner to me. I love blackberries- I even like picking them!:)


  5. on June 26, 2010 at 8:24 am sandy

    The last pic makes me want to run and get a bowl of yogurt and jam myself. How did you make greek yogurt? Would you please share the recipe?


  6. on June 26, 2010 at 9:00 am cityhippyfarmgirl

    Oh the colour! Gorgeous colour. There is something lovely about making jams during winter. Warming, satisfying and so many tasty things to do with the results. That rhubarb was a bargain!

    I was pondering being addicted to preserving this am. If there is an addiction to be had, I could do that one.


  7. on June 26, 2010 at 9:48 am buttercup600

    The most beautiful colour and so yummy!! Thanks for sharing ~ x


  8. on June 26, 2010 at 11:03 am Christine

    Oh, this looks so good, Celia! The colour is stunning! We still have several kilos of blackberries in the freezer from our autumn foragings, unfortunately our rhubarb is still too young to harvest. You have a good man in your Pete!

    A quick question: Do you ever use any different sugars (eg. raw, ground up) in jam making, or is it best to always stick to white?


  9. on June 26, 2010 at 11:36 am dana

    lovely, scrumptious jam! what a delightful color, and i bet it tastes to match. i would fill a few crepes with it and hide someplace with a book.


  10. on June 26, 2010 at 12:27 pm Dan

    Gorgeous. Great minds think alike…we just made jam today. We went fruit picking (cherries, apricots, strawberries, peaches and nectarines) then we came home and turned half of it into jam.


  11. on June 26, 2010 at 2:38 pm Celia @ Fig Jam and Lime Cordial

    Hope, Pete used quite a lot of our homemade pectin in this recipe, so he could reduce the amount of sugar used. If you’re using commercial pectin, you might need to check quantities of sugar and acid, usually jams have more sugar than this.

    Heidi, we’ve tried rhubarb and strawberry, but it doesn’t get the same gorgeous colour as the blackberries!

    Brydie, you’re right, all these things are so addictive! :)

    Buttercup, thank you – it’s the colour that has me swooning as well. Blackberry/raspberry jams are just the most amazing colours…

    Sandy, working on a future yoghurt post! The way we make it is very similar to Jo’s method here…

    Christine, I really do have a good man in my Pete. :) Jam making is his thing (baking is mine), and he certainly has a deft touch. He always uses white sugar – more out of habit than design I suspect.

    Dana, that is such a lovely idea… :)

    Dan, that sounds like a wonderful day!! Did your mum enjoy it?


  12. on June 26, 2010 at 2:44 pm Sarah - For the Love of Food

    I love rhubarb and happily even when my garden is completely neglected (like now) it still grows along happily and I can pick it, bake it and have it on porridge all through winter.

    This jam on your gorgeous bread would be heaven on a plate!


  13. on June 26, 2010 at 7:21 pm Sophie

    MMMMMMMM,….Celia!!

    What a stunning & vibrant colour of this stunning jam!!

    Yummmmmmm,….!!!!!

    I so love rhubarb paired with blackberries!


  14. on June 27, 2010 at 12:16 am Kitchen Butterfly

    You guys…..you never cease to amaze me. That bowl of yogurt looks wonderful and I can imagine the fresh, silky flavours


  15. on June 27, 2010 at 3:36 am Anna

    All looks delicious! Curious about the yoghurt too.


  16. on June 27, 2010 at 3:46 pm Celia @ Fig Jam and Lime Cordial

    Sarah, I can’t wait until we can pick rhubarb in our garden! Not this year though…

    Sophie, Oz and Anna – thank you! :)


  17. on June 27, 2010 at 9:38 pm Lorraine @ Not Quite Nigella

    Ooh my friend gave me a recipe for a jam the other day and I can’t wait to make it. What great flavour inspiration! :D


  18. on June 27, 2010 at 9:39 pm Lorraine @ Not Quite Nigella

    Oh and $2.50 a bunch for organic rhubarb? That’s fabulous! :O


  19. on June 28, 2010 at 5:55 am Celia @ Fig Jam and Lime Cordial

    Still working my way through those frozen blackberries, Lorraine! :)


  20. on June 28, 2010 at 6:46 am Choclette

    Celia, trust you to make your own pectin – I love it. This sounds like a really unusual fruit combination, these two fruits wouldn’t be in season together over here in the UK so rhubarb and strawberry is more common. I bet it tastes good though.


  21. on June 28, 2010 at 11:00 pm Peter Bryenton

    Jane was asking me about this recipe after I told her about this combination. She was explaining the mysteries and necessities of pectin. If I understood her correctly, she uses apple in her jam making to encourage the setting process.

    Or maybe I was just being a bloke and only half-listening, while leaving the toilet seat up and looking for my socks. Oh no, that can’t be right, because I would have been doing two things at the same time ;-)

    Well, it was very hot in Dorset this weekend.


    • on June 29, 2010 at 6:16 am Celia @ Fig Jam and Lime Cordial

      Peter, the apple has the pectin, so Jane’s right, and that is what is helping the jam to set. We make our own pectin from bulk apples so that we don’t have to add too much apple pulp to every jam – plus it lets us make jam when apples aren’t in season here. We’ve also found that set is dependent on four things – fruit, pectin, acid (lemon juice) and sugar – and if they’re not balanced, then no matter how long we boil it, the jam just won’t set!

      Please send a little heat our way – my outdoor thermometer is show 0C this morning!


  22. on August 4, 2010 at 10:39 am Meanderings ‘à la carte’ – July 2010 « Meanderings through my cookbook

    […] Homemade Greek Yoghurt (I have a yoghurt maker which really ought to see the light of day again), Rhubarb and Blackberry Jam (there is rhubarb in the freezer and loads of blackberries in the garden, so this is something to […]



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