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Rhubarb and Blackberry Jam

ingredients

makes 4.5 ks (10 lb)
3.5 kg (8 lb) blackberries
900 ml (1 1/2 pints) water
2 kg (4 1/2 Ib) rhubarb, chopped
warmed sugar

method

1. A few slightly under-ripe blackberries may be added to help the pectin content, but not too many.

2. Put the blackberries and water in a preserving pan and bring to the boil. Simmer until tender, then sieve.

3. Return to the pan and add the rhubarb. Simmer until pulpy.

4. Measure the pulp and add 450 g (1 lb) sugar to each 450 g (1 lb) pulp.

5. Stir to dissolve the sugar, then bring back to the boil.

6. Boil until setting point is reached, then pot as usual.

What did you think?

46 people have helped to review this recipe. Thankyou!

New jam-maker!
posted by Lynn @ 02:20AM, 9/12/08
Easy to follow instructions---a boon for first.timers like me!
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