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!
Fig Jam and Lime Cordial 
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…. :)
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!
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!
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! :)
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’
Everyone does rhubarb and strawberries here. But your jam looks like a winner to me. I love blackberries- I even like picking them!:)
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?
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.
The most beautiful colour and so yummy!! Thanks for sharing ~ x
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?
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.
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.
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?
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!
MMMMMMMM,….Celia!!
What a stunning & vibrant colour of this stunning jam!!
Yummmmmmm,….!!!!!
I so love rhubarb paired with blackberries!
You guys…..you never cease to amaze me. That bowl of yogurt looks wonderful and I can imagine the fresh, silky flavours
All looks delicious! Curious about the yoghurt too.
Sarah, I can’t wait until we can pick rhubarb in our garden! Not this year though…
Sophie, Oz and Anna – thank you! :)
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
Oh and $2.50 a bunch for organic rhubarb? That’s fabulous! :O
Still working my way through those frozen blackberries, Lorraine! :)
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.
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.
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!
[…] 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 […]