Blackberry and Rhubarb Jam

When I think about the last months of summer I think about the blackberries that grace our driveways and roadsides. The berries that bring so many cobblers and crumbs. We bake them in pies and muffins, and enjoy them fresh in our salads and smoothies. There are many health benefits too. They are also good for your heart, digestive and skeletal systems.

Shortly after receiving an email from a friend who's garden is the envy of all; and I mean shortly; like an hour later, I set out to make this jam. In her correspondence she talked about the combinations of jams she has been making like currants and rhubarb, peaches and raspberries, blackberries and rhubarb, and so on. Just so happens, a few days before I had purchased the last large stalk of rhubarb at the farm stand. I made a very small batch, a grand total of five jars. So glad I did, the flavor combination of the blackberry and rhubarb is a match made in heaven. Thanks for the inspiration Sandra!

Grab your garden basket and head out to the blackberry patch. Soon they will all be gone!

Ingredients:

1 large stalk rhubarb (about 1 cup) (dice into small pieces)
3 cups blackberries
4 cups sugar
1 package liquid pectin
1 lemon juiced

Clean berries by soaking them 5 - 10 mins in cold water, rinse gently. Mash with potato masher until there is enough for 2 1/2 cups. ( I remove some of the mashed berries at this time and put through a sieve so I don't have as many seeds.) Then add berries, rhubarb, sugar and lemon in large heavy pot. Bring to a rolling boil, skimming off foam as needed. Turn down just a little and let cook about 10 minutes. Remove from heat, add pectin and stir for 5 minutes.

Now your ready to pour into clean sterilized jars. Leave about 1/2 to 1 inch room at the top. Seal tightly, then boil 10 more minutes in a hot water bath. Remove and set on counter. Tops should make a popping noise when sealed correctly, which does not always happen right away.

These make great hostess gifts as well. Enjoy right away!