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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.
Units: US | Metric
Serving Size: 1 (11 g)
Servings Per Recipe: 200