Strawberry Rhubarb Raspberry Jam (Printable Version)
Vibrant tangy-sweet jam bursting with fresh strawberries, rhubarb, raspberries, and mixed berries. Perfect for toast, yogurt, or gifting.
# What You'll Need:
→ Fruits
01 - 2 cups strawberries, hulled and chopped
02 - 1½ cups rhubarb, sliced (fresh or thawed from frozen)
03 - 1 cup raspberries
04 - 1 cup mixed berries (e.g., blueberries, blackberries), fresh or frozen
→ Sweetener
05 - 2½ cups granulated sugar
→ For Setting
06 - 2 tablespoons lemon juice (freshly squeezed)
07 - 1 package (1.75 oz / 49 g) fruit pectin powder
# Step-by-Step:
01 - In a large non-reactive pot, combine strawberries, rhubarb, raspberries, and mixed berries. Mash lightly with a potato masher to release juices.
02 - Stir in lemon juice and fruit pectin. Mix well and let stand for 5 minutes.
03 - Place the pot over medium-high heat and bring the mixture to a boil, stirring frequently.
04 - Add sugar all at once and stir to dissolve completely. Bring back to a full, rolling boil, then boil hard for 1-2 minutes.
05 - Remove from heat. Skim off any foam with a spoon.
06 - Carefully ladle hot jam into sterilized jars, leaving ¼-inch headspace. Wipe rims, seal with lids, and process in a boiling water bath for 10 minutes, if storing long-term.
07 - Allow jars to cool completely. Refrigerate opened jam and use within 3 weeks.
# Expert Advice:
01 -
- Four different berries create this incredible depth that you just cannot get from store bought jam
- The rhubarb adds this perfect tangy kick that cuts through all that sweetness
02 -
- That rolling boil stage is crucial so do not shortcut the timing or your jam might not set properly
- Skim off as much foam as you can because it makes your finished jam look cloudy instead of clear and gorgeous
03 -
- Use wide mouth jars if you can because they are so much easier to fill and clean later
- Invest in a jar funnel to save yourself from sticky messes all over your counters