There they were, a bag of last summer’s marionberries tucked in the way back of my freezer. A happy discovery! I had been wandering aimlessly, wondering what to create with the slender stalks of crimson rhubarb on the kitchen counter, and those berries were just the spark of inspiration I needed – jam!
And I’ve decided this will be my summer to start canning! ‘Til I begin that adventure, quick fridge jams will keep me contented.
Imagining my new favorite jam, I eagerly mixed the rhubarb with my stash of marionberries. I first macerated some diced rhubarb in a mix of coconut sugar, honey, lemon juice and zest. After that I simply plunked in the frozen berries and let it all simmer into a syrupy, luscious mass of jammy goodness.
The contrasting flavors of tart rhubarb and sweet marionberries make for a brisk, vibrant jam with a vivid, jewel-toned color. A few spoonfuls swirled into thick yogurt elevated my breakfast staple into a luscious, rather pretty affair.
If you have any frozen berries hiding out, this is a simple, pleasing jam to make with the season’s rhubarb. Or you can freeze (and hide) some rhubarb for jam-making later, when more fresh berries are available. Blue-barb jam anyone?
Makes just over 2 cups
1 pound rhubarb, cut into 1 inch dice
1/4 cup coconut sugar
1/4 cup honey
Zest and juice of 1 large lemon
1 pound marionberries or blackberries (fresh or frozen, no need to defrost)
In a mixing bowl, combine the rhubarb, coconut sugar, honey, lemon juice and zest and let sit for about half an hour. Scrape the mixture into a medium sized sauce pan and add the marionberries. Stir and bring it to a boil over medium high heat, then lower the heat a bit and let it cook while actively bubbling for 15 minutes. Stir a few times to make sure it isn’t sticking or scorching and lower the heat more if needed. Test to see if it’s thickening by running a wooden spoon through the mixture. If it leaves a trail, it’s finished. Remove from the heat and let cool. Store the jam in a covered jar in the fridge. It will thicken more as it chills. It will keep for a couple of weeks.