This recipe comes from an internet search for rhubarb-berry jams. I made a tart-apple triple berry mixture with balsamic vinegar on Sunday night. It would be good mixed with some oil over a spinach salad or reduced to a thick syrup to rub on chicken (recipe coming soon). It would also be good in tarts with sweet lemon cream.
I wanted something sweeter using a rhubarb-berry mixture. I only had ½-cup of blackberries left so I topped it up with ½-cup of strawberries to make 1 cup total (or ½ pint). I also modified it to add the juice and zest from one lemon (using my new Pampered Chef micro-grater) because I love the flavour from last year’s triple berry jam. Here goes:
- 4 cups fresh rhubarb, finely diced
- 2 cups sugar
- fresh lemon juice
- ½-pint basket raspberries (see my note above)
- zest from one lemon
- peel and cores from apples and lemons (I saved them from other recipes) tied up in a cheesecloth bag
Combine rhubarb pieces, sugar and fresh lemon juice in heavy large Dutch oven. Cover and refrigerate until juices form, stirring occasionally, at least 8 hours or overnight.
Bring rhubarb mixture and bag of peel to simmer over medium heat, stirring until sugar dissolves. Increase heat to high and boil until rhubarb mixture thickens slightly, about 5 minutes. Add berries and lemon zest. Boil until mixture is thick, stirring occasionally, about 6 minutes longer. Remove jam from heat.
Ladle into hot sterilized jars, wipe the rims, assemble the lids and rings, then process for 10 minutes in a boiling water bath. Makes 2 cups.