Prep 2 mins
Cook 8 mins
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.
- 2 cups fresh blackberries (mug-size cups)
- 3 (539 g) canstesco rhubarb
- 2 -3 cups sugar (mug-size cups)
- 1 pinch salt
- 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.