Rhubarb Blackberry Lime Jam

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.
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Prep Time 1 hr
Cook Time 1 hr
Total Time 2 hrs
Course Dessert
Cuisine American
Servings 50


  • 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.
Keyword Rhubarb