Rhubarb Blackberry Lime Jam
I had so much Rhubarb that I had an additional two cups to combine with another fruit, Blackberries which always makes a beautiful presentation.
- 2 cups diced fresh Rhubarb
- 1 cup frozen or fresh Blackberries
- 1 T. lime zest
- 2 T. bottled lime juice
- 1 1/2 cups sugar
- 1 1/2 T. pectin (Flex Batch low sugar/no sugar)
If using frozen berries let thaw for 30 minutes if possible.
Sterilize 2 half pint jars. (I had enough to make an additional 4 oz jar as well)
Combine all ingredients in a medium dutch oven and cook on high heat for about 10 minutes till the recipes is at a boil. Continue stirring until Rhubarb starts to break down.
Bring back to a boil for one minute. Add pectin and continue for one minute more at a full boil.
Remove from heat and using a canning funnel, ladle the recipe into the jars leaving 1/4" head space.
Add sterilized lids and rings and process in water bath timing 10 minutes after the water has reach a full boil.