Lately, Trader Joe’s had been selling 12 ounce containers of blackberries for right around $3.50. For those of you who live in the Pacific Northwest, it might seem crazy to pay for good money for blackberries since come August, they’re going to be everywhere. But for those of us who live in less blackberry-rich environs, this is a very good price.
As a result, I’ve been making lots of preserves with blackberries. I did a batch scented with lavender, and another batch with cinnamon and nutmeg, like my mom always makes. I also did this low sugar blackberry rhubarb jam, encouraged by an email from a reader who asked if I’d ever done such a combination).
I really love how it turned out. Tangy from the rhubarb, rich from the berries, and just sweet enough with a relatively small amount of sugar. If you wanted to make this jam with honey rather than with sugar, reduce the amount to 1 cup and save 1/3 a cup to add at the end with the pectin.
Oh, and if you don’t want to spring for blackberries now, but can get them at a better price later in the season, you can still make this jam. Just chop up a pound of rhubarb now, put it in a ziptop bag, and tuck it into the freezer until August. Frozen rhubarb behaves beautifully in jams.