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