Ruby Jewel Rhubarb Blackberry Jam: A Symphony of Tart and Sweet

There’s a certain magic that happens when rhubarb and blackberries meet in the simmering heat of a jam pot. For me, it evokes memories of my grandmother’s sun-drenched kitchen, the air thick with the sweet, earthy perfume of fruit about to be preserved. She’d always have a row of sparkling glass jars lining her counter, filled with jewel-toned treasures, each promising a taste of summer long after the season had faded. This particular combination, with the subtle zing of raspberry gelatin, always felt like a special occasion, a little jar of ruby red and deep purple delight that elevated toast, scones, and even a simple spoonful straight from the jar.

Recipe Overview

• Prep Time: Overnight + 15 minutes
• Cook Time: Approximately 25 minutes
• Total Time: Overnight + 40 minutes
• Servings: Makes approximately 4 pints
• Yield: 4 pints
• Dietary Type: Vegan (verify gelatin ingredients for strict vegan adherence)

Ingredients

Here’s what you’ll need to capture this vibrant flavor:

• 6 cups sliced rhubarb, cut into roughly 1/2 inch pieces (about 1.5 lbs)
• 4 cups granulated sugar
• 1 (6 ounce) box raspberry gelatin
• 1 (21 ounce) can Wilderness Blackberry Pie Filling

Equipment Needed

While this jam is relatively straightforward, a few key pieces of equipment will ensure success:

• Large bowl (for macerating rhubarb)
• Large, heavy-bottomed kettle or pot (essential for even heating and preventing scorching)
• Long-handled spoon or heat-resistant spatula (for constant stirring)
• Sterilized glass jars with lids (for storing the jam)
• Ladle (for carefully transferring hot jam)

Instructions

This recipe calls for a bit of patience overnight, but the active cooking time is wonderfully swift, yielding a jam bursting with flavor.

1. Macerate the Rhubarb: In a large bowl, combine the 6 cups of sliced rhubarb and 4 cups of granulated sugar. Stir them together thoroughly until the rhubarb pieces are evenly coated with sugar.
2. Refrigerate Overnight: Cover the bowl tightly and place it in the refrigerator. Allow the rhubarb and sugar mixture to macerate overnight. This process draws out the juices from the rhubarb, creating a syrupy base.
3. Begin Cooking: The following morning, pour the rhubarb mixture into a large kettle or heavy-bottomed pot.
4. Initial Boil: Place the kettle over medium heat. Stir constantly as the mixture heats up. Continue to cook until the mixture begins to boil.
5. Simmering the Rhubarb: Once boiling, lower the heat just a bit, to maintain a gentle boil. Continue to cook for 12 minutes, stirring constantly to prevent any sticking or scorching.
6. Incorporate the Gelatin: Remove the kettle from the heat. Add the 1 (6 ounce) box of raspberry gelatin. Keep stirring for 1 minute until the gelatin is completely dissolved into the hot rhubarb mixture.
7. Add the Blackberry Pie Filling: Next, add the 1 (21 ounce) can of Wilderness Blackberry Pie Filling. Stir until the pie filling is mixed through evenly with the rhubarb and gelatin.
8. Second Boil and Thickening: Return the kettle to the stove. Place it over medium heat again. Stir constantly as the mixture comes back up to a boil.
9. Jarring the Jam: Once the jam reaches a boil, remove it from the heat. Carefully ladle the hot jam into sterilized glass jars. Ensure you leave about 1/4 inch of headspace at the top of each jar.
10. Seal and Cool: Cover the jars with their lids immediately. Allow the jars to cool to room temperature on your counter.
11. Storage: Once completely cool, store the jam in the refrigerator for immediate enjoyment, or transfer it to the freezer for longer-term preservation.

Expert Tips & Tricks

• Rhubarb Consistency: Aim for rhubarb pieces that are roughly the same size for more even cooking and a consistent texture in your jam.
• Sterilizing Jars: Proper sterilization is key to long-term storage and preventing spoilage. You can sterilize jars by washing them thoroughly in hot, soapy water, rinsing them well, and then placing them in a preheated oven at 250°F (120°C) for at least 10 minutes. Lids and rings can be submerged in boiling water for a few minutes.
• Constant Stirring is Crucial: The high sugar content and fruit can easily scorch on the bottom of the pot, especially once it starts boiling. Consistent stirring is your best defense against this.
• Checking for Set (Optional but Recommended): While this recipe relies on the gelatin for setting, for a more traditional jam consistency check, you can place a small plate in the freezer before you start cooking. When you think the jam is ready, spoon a little onto the chilled plate. If it wrinkles when you push it with your finger after a minute, it’s set.

Serving & Storage Suggestions

This Rhubarb Blackberry Jam is incredibly versatile.

• Serving: It’s a classic topping for buttered toast, warm scones, croissants, or fluffy pancakes. A dollop can also elevate yogurt parfaits or serve as a delightful accompaniment to pork roasts or cheddar cheese. For a truly decadent treat, try it swirled into vanilla ice cream.
• Storage: Properly sealed and stored, this jam will keep for several weeks in the refrigerator. For longer storage, freezing is an excellent option. Ensure your jars are freezer-safe and that you leave adequate headspace to allow for expansion. Frozen jam can last for up to a year.

Nutritional Information

This information is an estimate and can vary based on specific ingredients used.

Nutrient	Amount per Serving (approx. 1 tbsp)	% Daily Value
Calories	1222.5	N/A
Calories from Fat	N/A	N/A
Total Fat	0.7 g	1%
Saturated Fat	0.1 g	0%
Cholesterol	0 mg	0%
Sodium	107.5 mg	4%
Total Carbohydrate	274.3 g	91%
Dietary Fiber	7.2 g	28%
Sugars	258 g	1032%
Protein	38.2 g	76%

(Note: The % Daily Value is based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.)

Variations & Substitutions

While this recipe is fantastic as is, consider these delightful twists:

• Other Berries: If blackberries aren’t readily available, raspberries or a mixed berry blend would be wonderful substitutes.
• Citrus Zest: For an extra layer of brightness, add the zest of one lemon or orange along with the gelatin.
• Spice It Up: A pinch of cinnamon or ground ginger can add a warm, comforting note.
• Sugar Adjustment: Depending on the tartness of your rhubarb and personal preference, you may find you can slightly reduce the sugar, but be mindful that sugar is also crucial for the jam’s preservation and setting properties.

FAQs

Q: Why does the recipe call for refrigerating the rhubarb and sugar overnight?
A: This maceration process draws out the natural juices from the rhubarb, creating a syrup that helps the jam cook more evenly and develop a better flavor.

Q: Is raspberry gelatin essential, or can I use another flavor?
A: Raspberry gelatin is recommended for its complementary flavor profile with rhubarb and blackberries, but other red fruit flavors like strawberry or cherry could also work.

Q: How do I know if my jars are properly sterilized?
A: Sterilized jars have been exposed to heat (boiling water or oven heat) sufficient to kill most microorganisms, preventing spoilage of the jam. Ensure they are still hot when filling.

Q: Can I make this jam without the canned pie filling?
A: The canned pie filling adds a depth of blackberry flavor and a pre-thickened consistency that simplifies the process and enhances the final jam. Omitting it would require adjustments to liquid and thickening agents.

Q: What happens if I don’t stir constantly?
A: Constant stirring is vital to prevent the sugars and fruit from scorching on the bottom of the pot, which can impart a bitter flavor to your jam.

Final Thoughts

This Rhubarb Blackberry Jam is more than just a preserve; it’s a small jar filled with sunshine, tartness, and the comforting sweetness of home. The interplay between the sharp, bright rhubarb and the deep, rich blackberries, all brought together by the subtle fruity whisper of raspberry gelatin, creates a flavor profile that is both sophisticated and wonderfully nostalgic. I encourage you to give this recipe a try, whether you’re a seasoned jam-maker or embarking on your first batch. Spread it generously, savor its complex flavors, and let it transport you to a place of simple, delicious joy. Perhaps serve it alongside a strong cup of black tea or a crisp glass of dry rosé for a perfect pairing.