Rhubarb Blackberry Jam Recipe

Ingredients for Rhubarb Blackberry Jam

• 4 cups chopped rhubarb
• Granulated Sugar
• Gelatin
• Blackberry Pie Filling

How to Make Rhubarb Blackberry Jam

1. Chop 4 cups of rhubarb into ½-inch pieces.
2. In a large bowl, combine the chopped rhubarb with 4 cups of granulated sugar. Gently stir to coat the rhubarb evenly.
3. Cover the bowl and refrigerate overnight to allow the rhubarb to release its juices and soften.
4. The next morning, transfer the rhubarb mixture to a large, heavy-bottomed pot or kettle.
5. Place the pot over medium heat, stirring frequently to prevent sticking. Bring the mixture to a rolling boil.
6. Reduce heat to medium-low and continue to simmer for 12 minutes, stirring occasionally. The mixture will begin to thicken.
7. Remove the pot from the heat. Stir in 1 (3-ounce) package of raspberry gelatin until completely dissolved.
8. Add 1 (15-ounce) can of blackberry pie filling. Stir gently until well combined.
9. Return the pot to medium-low heat. Bring the mixture to a gentle simmer, stirring constantly, until thickened to your desired consistency (about 5-7 minutes).
10. Remove from heat. Carefully ladle the hot jam into sterilized half-pint jars, leaving ½-inch headspace.
11. Wipe the jar rims clean, then seal with lids and rings. Process in a boiling water bath for 10 minutes (adjust processing time based on your altitude).
12. Allow the jars to cool completely. You should hear a satisfying ‘pop’ as the jars seal. Check seals after cooling.