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Prep Time: 2 Minutes Cook Time: 8 Minutes |
Ready In: 10 Minutes Servings: 200 |
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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. Ingredients:
2 cups fresh blackberries (mug-size cups) |
3 (539 g) cans tesco rhubarb |
2 -3 cups sugar (mug-size cups) |
1 pinch salt |
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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