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Blackberry-Rhubarb Jam

  • 1 quart diced rhubarb
  • 1 quart blackberries
  • 1 quart sugar (4 cups)
Wash and pick over berries and rhubarb, place them in preserving kettle, pressing them with a potato masher. When the juice runs, cook them until thick, then add sugar, cook again until of jam consistency, pour into sterilized hot jelly glasses, seal immediately with paraffin.
Submitted by Cassyjean - Torrington, CT May 24, 2009 15 min 30 min 45 min


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