Rhubarb Berry Jam

On a whim this morning, I had the urge to run out and buy some rhubarb to make jam. I found an interesting recipe which is mostly made up of rhubarb with a few extra cups of raspberries, blackberries, and strawberries on David Lebovitz’s website and decided to go for it. Not only is the final product gorgeous in color and texture, it also tastes amazing!

 

  • 3 pounds rhubarb, trimmed and sliced into 1/2-inch pieces
  • 2 cups packed mixed berries (I used 1/2 cup blackberries, 1 cup strawberries, and 1/2 cup raspberries)
  • 1 cup water or apple juice (I used water)
  • 5 1/2 cups sugar
  • juice of one lemon
  • pinch of salt

1. In a large pot, mix the rhubarb, berries, and the water or apple juice. Cook, covered, stirring frequently over moderate heat, until the rhubarb is cooked through and thoroughly tender. It should take about 15 minutes. (I actually mixed the fruit with the sugar and allowed to macerate for 10 minutes before putting over the heat.)

 

2. Add the sugar, lemon juice, and salt, and cook, uncovered, skimming off and discarding any foam that rises to the surface, until the jam is thick and passes the spoon test.

3. Once done, spoon into clean jars, preserve (or refrigerate once cooled), and enjoy.

 

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