Rhubarb season is short if you want the fresh, local stuff. It’s the beginning of April so you can begin to find it. And while Blackberries are a late summer fruit, it makes a great jam combination so I made some last night to share with you. It’s sweet, tart and very delicious on toast, or in oatmeal or yogurt.
Ingredients
3 pints fresh blackberries
5 cups fresh rhubarb, cut to 1-inch pieces
4 cups sugar
juice from 1 lemon
1 package low sugar pectin
3-4 tablespoons vodka
Directions
In a large bowl combine the blackberries and 1 cup of the sugar. Let macerate for a couple of hours, then mash the berries against the side of the bowl until they fall apart, then mashing them some more into a large non-reactive pot. You are trying to get as much of the berry juice and pulp into the po. The cores of blackberries can be somewhat hard so mashing them helps break them down.
Once you have put all the blackberry mush into the pot, add the rhubarb, and the remaining 4 cups of sugar. Bring to a low boil over medium heat and simmer for 16-20 minutes, until it starts to thicken. Add the pectin and lemon juice and bring to a final boil for 1 minute.
Fill into your prepared jam jars and let cool completely, open. Drizzle 1/2 teaspoon of vodka into each jar and swirl to cover the surface layer of jam. Seal tightly. Store in the refrigerator for 6 months.
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