|“Earth's crammed with heaven, And every common bush afire with God; But only he who sees, takes off his shoes - The rest sit round it and pluck blackberries.”|
Blackberries, those little black diamonds of pure sweetness are delicious when paired with the tartness of rhubarb and lemon. In the middle of winter when our world is filled with snow and cold and the darkness of days; Blackberry, Rhubarb, Lemon Preserves will transport you back to sunny, warm, summer days with each bite. Slather it on buttered toast, cream cheesed bagel, buckwheat pancakes, or simply spoon it out of the jar and eat a "marmalade spoon" as my middle son called them. With time, the blackberries will candy and taste deeelishhhhhhousssss....
As an aside, you will be filling yourself with a number of good for you things, like magnesium, calcium, dietary fiber, vitamin C, potassium, and manganese, as well as, antioxidants. On an educational note, this is called a preserve rather than a jam because it has actual small pieces of fruit lying in the jam.
So as the summer is winding up with berries coming in season and rhubarb starting to tire out, consider putting up some of this delicious preserve to have on hand when the winter doldrums make a little taste of summer a survival necessity.
5 cups blackberries, crushed
2 cups rhubarb, diced
1 medium lemon, sliced thinly and seeds removed
7 cups sugar
1 box premium fruit pectin
Measure exact amount of sugar in a separate bowl
Bring mixture to a full rolling boil.
Remove saucepot from heat. Skim off any foam.
Remove jars from canner and place on a fresh towel to allow to dry completely. Let jars sit for 24 hours.