Typically, removing the seeds doesn’t represent a great deal of product loss, but you could always an additional 6 or 8 ounces to compensate. With some simple packaging and a nice label, it also makes the perfect gift. I think it tasted all the better for having foraged the blackberries and we have enough jars to take us into the winter as I made 6 jars of varying sizes. Place the rhubarb and strawberries into a glass bowl, top with the sugar and lemon juice, cover with cling film and leave over night. Reduce the heat to medium high and cook until the berries break down, the rhubarb is on the verge of dissolving, and the liquid thickens. Very early. You must have a very fine screen for your food mill, as I find that mind isn’t fine enough to catch most of the blackberry seeds. This is a good jam to make from the last of the rhubarb crop which will be finishing when the blackberries come into season. Cook for an additional minute or two, until you see visible signs of thickening. - Fillmore Container, 1 pound, 8 ounces blackberries (or two 12-ounce packages), 2 teaspoons calcium water (part of the Pomona's Pectin system). Rhubarb & strawberry crumble with custard. You could certainly use maple sugar without making any changes. Use seasonal rhubarb and a handful of ingredients to make a stunning pud. This delicious rhubarb recipe is sweet and sour and is perfect for spreading on hot buttered toast or using to sandwich sponge cakes together. Just chop up a pound of rhubarb now, put it in a ziptop bag, and tuck it into the freezer until August. Maybe I got lucky. Sorry for sounding “unknowledgeable” but how do you strain out the blackberry seeds. Cook slowly until the sugar dissolves. I’ve made quite a few over the past couple of years. My mother-in-law used maple sugar in her rhubarb custard pie last week, and it was amazing! Find easy rhubarb jam recipes to preserve the fresh flavour of rhubarb all year round. My breakfast this morning…Pete’s homemade Greek yoghurt, swirled through with a couple of spoonfuls of rhubarb and blackberry jam! Use 1 cup of honey and reserve 1/3 a cup for the end to use as the pectin carrier. If one didn’t want to use the Pomona system could you use one box of the low sugar pectin? 95 Yum. Would mean funneling some of the rhubarb away from the ongoing batch of rhubarb – whatever fruit we have oatmeal squares that my children seem to require, which could be tricky, but I can try! After washing the rhubarb… Frozen rhubarb behaves beautifully in jams. This year we’ve had such weird weather in the PNW that our thornless blackberries in our backyard are beginning to ripen. I wouldn’t use the whole box, though. Many years ago, I didn’t use pectin when making jams, but I must have had more time to stir the pot! Sign up for the Food in Jars newsletter & get my Beginner's Canning Guide! Stir vigorously to combine, with the intention of breaking up the berries. Cut the rhubarb into short lengths and put in a preserving pan or large, strong pan with the strawberries, sugar and lemon juice. I did a batch scented with lavender, and another batch with cinnamon and nutmeg, like my mom always makes. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes. Making your own jam is simple, quick and really inexpensive. June 7, 2009 3:15pm. We have recipes for rhubarb freezer jam, strawberry rhubarb jam and more. fruit? ... OK so I've been looking for a recipe for a simple jam, blackberry glut going on here, well, popped out Sunday afternoon for 2 hours came back with 4kg of juicy ripe loveliness! Just pull it off the hot burner and let it sit. But only if I don’t have to process it. I have rhubarb in the freezer, do I thaw it or add it in frozen? Once the rhubarb has softened, turn the heat up and boil until it reaches 104ºc – if using a jam thermometer *affiliate link (i didn’t, I just guessed). Thank you!! Rhubarb crumble muffins. https://www.cdkitchen.com/recipes/recs/7/Blackberry_Jam_II57807.shtml Spoon the hot jam into sterilised jars, seal tightly, then boil the jars for 10 minutes in a hot water bath. Bring to the boil, stirring occasionally so that it doesn’t stick. I’m allergic to all stone fruit, and this came really close to tasting like the cherry jam I used to love and can no longer eat. Also, I have a set of those jars but have been afraid to can with them, do you have any tips for them? Whisk the pectin powder into the reserved sugar. So, 2 questions – could i use maple sugar (which we make ourselves) rather than granulated, or will that mess things up? Dice the rhubarb and place in a pan. Feel free to experiment to find the perfect amount to suit your preferences. 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