Strawberry Rhubarb Raspberry Berry Jam (Printable)
A vibrant, tangy-sweet jam combining strawberries, rhubarb, raspberries, and mixed berries for a delicious twist on classic preserves.
# 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 (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
# Directions:
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. 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.
06 - Allow jars to cool completely. Refrigerate opened jam and use within 3 weeks.
# Expert Suggestions:
01 -
- The combination of tart rhubarb and sweet berries creates a perfectly balanced spread
- This recipe comes together in under an hour but tastes like you spent all day over the stove
02 -
- Use a stainless steel or enamel pot since aluminum can react with acidic fruits
- A full rolling boil means the bubbles cannot be stirred down
03 -
- Skimming off foam before jarring gives you a clearer, more jewel-like jam
- Adding vanilla or cinnamon before filling jars creates a sophisticated variation