Rhubarb Berry Jam

Our rhubarb plant has been growing like a weed this summer. I decided that I needed to use this bounty and went looking for a recipe that would use a lot of rhubarb. Jam seemed to fit the bill. I combined the wisdom of two recipes to create a deep red thick jam that is very delicious. I learned that rhubarb doesn't have much natural pectin, so adding a bit of apple or apple juice helps the jam to set.

It took a surprising amount of fruit to make a small amount of jam, but it's easy to make another batch. I don't bother with sterilizing jars since I make small batches and give most of it away. As long as you have some room in your fridge to store the jars, its not a problem. A spoonful of jam makes a nice topping for a bowl of plain yogurt.

Rhubarb Berry Jam
Makes about 4 cups
Adapted from recipes on Self Proclaimed Foodie and David Lebovitz

5 cups rhubarb, cut in 1/4" slices
2 cups assorted berries (fresh or frozen) (I used blackberries, raspberries and blueberries)
1/4 apple, diced small
2 cups sugar
pinch of salt
1 Tblsp lemon juice
1 Tblsp Amaretto (optional)


Combine all ingredients except the Amaretto in a large saucepan. Bring to a boil, then reduce heat to medium-low. Cook, stirring occasionally, for 15 minutes. Start monitoring the temperature until the jam reaches 205 degrees. Turn off the heat, add the Amaretto and stir well. Transfer the jam to jars, seal while hot and let cool to room temperature before storing in the refrigerator.