Blackberry-Rhubarb Jam
A bright, tart jam blending sweet blackberries with sharp rhubarb, perfect for spreading on toast, scones, or swirled into yogurt—ideal for brunch or dessert lovers.
Ingredients
Instructions
- Wash the blackberries and rhubarb.
- Combine the fruit with the sugar in a large, heavy saucepan, mixing thoroughly.
- Bring the mixture to a boil.
- Cook for 10 minutes, stirring frequently.
- Seal the jam while hot in sterilized jars.
Tips & Substitutions
For a thicker jam, consider adding a tablespoon of lemon juice or using pectin to help it set. If you don't have rhubarb, you can substitute with tart apples or cranberries. Ensure your jars are well sterilized to prevent spoilage. Stir continuously to avoid burning as the mixture thickens. If you're looking to experiment, try adding a pinch of cinnamon for a warm flavor profile.
Serving Suggestions
This blackberry-rhubarb jam is perfect for spreading on toast or scones, and it pairs beautifully with Aunt Dede'S Vegetable Salad for a delightful brunch. Consider serving it alongside cheese boards or as a topping for yogurt and pancakes. It also complements desserts like vanilla ice cream or cake, adding a fruity twist.
Storage & Reheating
Store the sealed jars in a cool, dark place for up to a year. Once opened, refrigerate the jam and use it within three weeks. If you have leftover jam, it can be frozen in airtight containers for up to six months. To reheat, gently warm in a saucepan over low heat, stirring until smooth.
Nutrition & Diet Analysis (per serving)
Each serving of Blackberry-Rhubarb Jam contains roughly 545 calories, with 7g protein, 141g carbohydrates, and 1g fat. It is an excellent source of vitamin C (107% of the Daily Value), dietary fiber (65% of the Daily Value), and calcium (26% of the Daily Value), and a good source of potassium and protein. It also contributes 18g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blackberries for this jam?
Yes, you can use frozen blackberries! Just make sure to thaw them completely before using. This may add extra moisture, so you might need to cook the jam a bit longer to reach the desired consistency.
How can I tell if my jam has set properly?
To test if your jam has set, place a spoonful on a cold plate and let it sit for a minute. Run your finger through it; if it holds its shape, the jam is ready. If not, continue cooking for a few more minutes before testing again.
What can I do if my jam is too sweet?
If your jam turns out too sweet, consider mixing in some lemon juice or zest to balance the flavors. This will add acidity and brighten the taste. You can also use it as a filling for baked goods, where the sweetness will be less pronounced.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).