A delightful, seasonal preserve combining the tartness of rhubarb and the sweetness of blackberries, this homemade blackberry and rhubarb jam is a delightful treat to enjoy throughout the year. With its vibrant colour and unique flavour, this jam is perfect for spreading on toast, stirring into yogurt, or using as a filling for cakes and pastries. Here we share a simple, delicious recipe for making blackberry and rhubarb jam. We’ll also provide some variations and suggest related recipes for you to try.
Timings
Cooking time: 45 minutes
Preparation time: 15 minutes
Total time: 1 hour
Ingredients
- 500g fresh rhubarb, chopped into 2 cm pieces
- 500g fresh blackberries
- 500g granulated sugar
- 2 tbsp lemon juice
- 1 tsp butter (optional)
Instructions
- Place a small plate in the freezer to use later for testing the jam’s setting point.
- In a large, heavy-bottomed saucepan, combine the chopped rhubarb, blackberries, and granulated sugar. Cook over low heat, stirring occasionally, until the sugar has dissolved and the fruit has released its juices.
- Once the sugar has dissolved, increase the heat to medium-high and bring the mixture to a rolling boil. Add the lemon juice and continue to cook, stirring frequently, for 20-30 minutes or until the jam has thickened and reached its setting point.
- To test the jam’s setting point, drop a small amount of jam onto the chilled plate from the freezer. Allow it to cool for a moment, then push your finger through the jam. If it wrinkles and holds its shape, it has reached the setting point. If not, continue to cook and test the jam at 5-minute intervals.
- Once the jam has reached its setting point, remove the saucepan from the heat. If using, stir in the butter to dissolve any remaining foam on the surface of the jam. Allow the jam to cool slightly.
- While the jam is cooling, sterilise your jam jars and lids by washing them in hot, soapy water, rinsing well, and then placing them in a preheated oven at 140°C (120°C fan/gas mark 1) for 15 minutes. Alternatively, you can run the jars and lids through a hot dishwasher cycle.
- Once the jam has cooled slightly and the jars are sterilised, carefully pour the jam into the warm jars, leaving a 1 cm gap at the top. Seal the jars with the lids and allow them to cool completely before storing in a cool, dark place.
Conclusion
With this simple and delightful blackberry and rhubarb jam recipe, you can enjoy the flavours of these seasonal fruits all year round. Homemade jam can make a thoughtful gift for friends and family or a delicious treat for yourself. Happy preserving!
Variations to the Recipe
- Spiced Blackberry and Rhubarb Jam: Add 1 tsp of ground cinnamon and 1/4 tsp of ground nutmeg to the fruit and sugar mixture for a warming, spiced flavour.
- Blackberry, Rhubarb and Ginger Jam: Add 2 tbsp of finely chopped crystallised ginger to the fruit and sugar mixture for a zesty, fragrant twist.
- Reduced Sugar Blackberry and Rhubarb Jam: For a lower sugar option, use a sugar substitute such as stevia or a low-sugar jam setting mix, following the manufacturer’s instructions for quantities and cooking times.