Rhubarb Blackberry Jam Recipes

RHUBARB BERRY JAM

Steps:

• Cook all the ingredients on low heat for 30 mins.
• Halt way through mash the already soften berries until there are no large clumps.
• Using a soft silicone spatula stir occasionally until the jam is easily detaching from the pan.
• When cooled, transfer to 5 mini mason jars or 1 small mason jar. Keep refrigerated

RHUBARB BLACKBERRY JAM

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.

RHUBARB BLACKBERRY JAM

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.

RHUBARB BERRY JAM

Steps:

• Combine the rhubarb, sugar and blueberry pie filling in a large pot. Bring to a rolling boil over medium-high heat, and boil for 10 minutes longer. Stir in dry gelatin mix until dissolved. Transfer to sterile jars or freezer tubs, and cool. Freeze any jam you don't intend to use right away.