“This delicious, tangy recipe for Blackberry Jam is a personal adaptation of a recipe I read online. It is very simple to make and requires no added pectin, only rhubarb and sugar to set. I find that fresh rhubarb is unobtainable anywhere when blackberries are on the bush. Therefore, I use Tesco tinned rhubarb instead, which I find works an absolute treat. That said, I hope you'll enjoy it.”
READY IN:
10mins
SERVES:
200
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash and mash blackberries. Drain rhubarb and combine with berries and sugar, heat, boil 4 minutes. Add pinch salt, stir, boil for a further 4 minutes. Pour into clean jars. Makes about 2 pints.

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