Best 2 Rhubarb Blackberry Jam Recipes
When the tartness of rhubarb combines with the sweetness of blackberries, the result is a sensational jam that's bursting with flavor. Whether you're looking to spread it on your morning toast, dollop it onto a scoop of vanilla ice cream, or use it as a filling for pies and pastries, rhubarb-blackberry jam is sure to tantalize your taste buds. With its vibrant color and unique flavor profile, it will become a staple in your kitchen. So gather your ingredients and let's dive into the delightful journey of making rhubarb-blackberry jam!
Let's cook with our recipes!
RHUBARB BLACKBERRY JAM
Rhubarb, sugar, raspberry gelatin, and canned Wilderness Blackberry Pie Filling; make up this wonderful tasting jam.
Provided by Cindi M Bauer
Categories Fruit
Time 1h
Yield 4 pints
Number Of Ingredients 4
Steps:
- In a large bowl, add rhubarb and sugar; stir to coat evenly.
- Cover bowl, and place in the refrigerator overnight.
- The next morning, place rhubarb mixture in a large kettle.
- Cook over medium heat, stirring constantly; until mixture starts to boil.
- Lower heat just a bit, and cook for 12 minutes (stirring constantly).
- Remove from heat, add the gelatin; keep stirring for 1 minute.
- Add the can of pie filling; stir until mixed through.
- Return to stove. Start to cook over medium heat, stirring constantly; until mixture comes to a boil.
- Remove from heat, and carefully ladle into sterilized glass jars; cover with lids.
- Cool to room temperature, before storing in the refrigerator or freezer.
Nutrition Facts : Calories 1222.5, Fat 0.7, SaturatedFat 0.1, Sodium 107.5, Carbohydrate 274.3, Fiber 7.2, Sugar 258, Protein 38.2
RHUBARB BLACKBERRY JAM
Rhubarb, sugar, raspberry gelatin, and canned Wilderness Blackberry Pie Filling; make up this wonderful tasting jam.
Provided by Cindi M Bauer
Categories Jams & Jellies
Number Of Ingredients 4
Steps:
- 1. In a large bowl, add the rhubarb and sugar; stir to coat evenly.
- 2. Cover the bowl, and place it in the refrigerator overnight.
- 3. The next morning, place the rhubarb mixture in a large kettle.
- 4. Cook over medium heat; stirring constantly, until the mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).
- 5. Remove the kettle from the heat, and add the gelatin powder, and keep stirring for 1 minute.
- 6. Add the can of pie filling, and stir thoroughly until mixed through.
- 7. Return the kettle to the stove. Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.
- 8. Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.
- 9. Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.
Tips:
- Use a heavy-bottomed pot or Dutch oven to prevent the jam from scorching.
- Stir the jam constantly to prevent it from sticking to the bottom of the pot and burning.
- Use a candy thermometer to accurately measure the temperature of the jam.
- Let the jam cool completely before transferring it to jars.
- Process the jars in a boiling water bath to ensure that they are properly sealed.
Conclusion:
Rhubarb blackberry jam is a delicious and versatile condiment that can be enjoyed on toast, scones, pancakes, or waffles. It can also be used as a filling for pies, tarts, and other pastries. With its bright flavor and beautiful color, rhubarb blackberry jam is a surefire hit with family and friends. So next time you have an abundance of rhubarb and blackberries, be sure to try this easy and delicious recipe.
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