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 