Blackberry and Rhubarb Jam

 

 

 

1 lb Blackberries

1 lb Rhubarb

3 lbs Sugar

3 tbsp Water

1 Bottle Certo

 

 

 

1.         Wash the blackberries and crush thoroughly, wash the rhubarb and

slice finely.

 

 

2.         Put the sugar, blackberries and 1 lb prepared rhubarb with the water

into a large preserving pan.

 

 

3.         Heat slowly, stirring occasionally until the sugar has dissolved.

 

 

4.         Bring to a full rolling boil and boil rapidly for 3 minutes.

 

 

5.         Remove from heat and stir in Certo.

 

 

6.         Skim and stir by turns for 5 minutes to cool slightly to prevent floating

fruit.

 

 

7.         Pot and cover in the usual way.