This one is Tim’s new favourite, and I’m sure it will win the hearts of anyone you feed too!
This year our plum tree was absolutely abundant with a bumper crop of ripe lovely juicy plums! I made a good amount of our plum jam, until I decided to try something new.
The blackberries were just starting to ripen into big juicy berries. I had rhubarb in the fridge that needed to be used, I had had high hopes to be able to make my strawberry rhubarb jam but the strawberry season was minimal this year, so the prices just wasn’t sensible to do.
So with these three in mind, I thought a lovely jam all together would be great!
Farmhouse Plum, Rhubarb and Blackberry Jam
3228g Plum Puree (refer to making plum jam)
In a medium sized bowl, place cut up rhubarb and the 400g sugar. Mix well together and let sit, covered, on the counter for 8-12 hours. Then transfer into the fridge and let sit for a further 24-48 hours.
Combine the plum, blackberries and sugar in a large saucepan. Mix well to combine, then let sit in the fridge for 24 – 36 hours.
After this time, add the rhubarb mix into the plum mix. Stir well to combine, and place on the stovetop on medium-high heat. Bring mixture to a boil, gradually, while stirring frequently to prevent scorching and ensure sugar is fully dissolved.
Boil until jelling occurs / desired consistency is met. Ladle hot jam into hot jars. Wipe rims clean, top with lids to a fingertip tightness.
Boil filled jars in a boiling water bath for 10 minutes at sea level.
Remove from the water bath and let sit for 12 hours on a kitchen towel, allow enough space in between for proper airflow.
I got 21 half-pint jars out of this recipe.