Blue Honeysuckle & Rhubarb Jam

From Rosehill Agroforestry

Blue Honeysuckle & Rhubarb Jam

2 1/2 cups blue honeysuckle berries
2 1/2 cups rhubarb (finely chopped)
6 cups sugar
1 teaspoon margarine
1 pouch Liquid Certo

Place fruit, sugar, and margarine in a large pot and bring to a boil. Mash all fruit (a hand blender works fine). Boil hard for 1 minute. Remove from heat and add liquid certo. Allow jam to sit for a 3 to 5 minutes and skim off any foamy residue. Pour into sterilized jars and seal.

Yield 10 – 250 ml jars.

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3 Responses to Blue Honeysuckle & Rhubarb Jam

  1. Shirley H. says:

    We have had generous rains in June, which was a benefit to huge, wonderful hascap fruit. I made
    four batches of jam today, as well as freezing 4 pint bags. We cover the hascap bushes with netting, as the birds like them too. Next picking, I will be making rubarb and hascap jam…We also
    have apples and strawberries, and later raspberries, to try comnbining with the hascap. Our S’toons are not forming fruit..too cold this spring, I guess. I like this site. Shirlely H. Saskatchewan.

    • EBH says:

      The jam is wonderful isn’t it. Not overly sweet like most jams. Our harvest was down this year. I don’t know if it was the spring we had with its extremely warm March weather followed by cold and wet in April. The bushes put on a huge amount of green growth this year so maybe that had something to do with it. And for the first time, cedar waxwings found us. We did a quick harvest to get some fruit for us. We’ll have to figure out a netting system for next year in anticipation of a return visit.

  2. Ed D'Antoni says:

    I made it with 1 1/2 cups of sugar. Had to boil it a lot longer and it is still too sweet. I cannot imagine what it would taste like with 6 cups of sugar. I also made a batch with 1 cup sugar, 3 cups hascaps and 1 cup rhubarb. Blended 1/2 of the hascaps, added 1 tablespoon of tapioca and let sit before boiling. Tastes a lot better (not so sweet) also thickens quicker.

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