Ingredients for Rhubarb Blackberry Jam
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How to Make Rhubarb Blackberry Jam
- Chop 4 cups of rhubarb into ½-inch pieces.
- In a large bowl, combine the chopped rhubarb with 4 cups of granulated sugar. Gently stir to coat the rhubarb evenly.
- Cover the bowl and refrigerate overnight to allow the rhubarb to release its juices and soften.
- The next morning, transfer the rhubarb mixture to a large, heavy-bottomed pot or kettle.
- Place the pot over medium heat, stirring frequently to prevent sticking. Bring the mixture to a rolling boil.
- Reduce heat to medium-low and continue to simmer for 12 minutes, stirring occasionally. The mixture will begin to thicken.
- Remove the pot from the heat. Stir in 1 (3-ounce) package of raspberry gelatin until completely dissolved.
- Add 1 (15-ounce) can of blackberry pie filling. Stir gently until well combined.
- 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).
- Remove from heat. Carefully ladle the hot jam into sterilized half-pint jars, leaving ½-inch headspace.
- 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).
- Allow the jars to cool completely. You should hear a satisfying ‘pop’ as the jars seal. Check seals after cooling.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
1032g
Fat
0g
Carbs
91g
