Strawberry Rhubarb Raspberry With Berry Twist (Printable)
Vibrant tangy-sweet jam combining strawberries, rhubarb, raspberries, and mixed berries for a delicious twist.
# What You 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 fruit pectin powder (1.75 ounces)
# How To Make:
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 to allow pectin to activate.
03 - Place the pot over medium-high heat and bring the mixture to a boil, stirring frequently to prevent scorching.
04 - Add sugar all at once and stir until completely dissolved. Return to a full, rolling boil and boil hard for 1-2 minutes to reach setting point.
05 - Remove from heat. Skim off any foam from the surface using a metal spoon for clearer jam.
06 - Carefully ladle hot jam into sterilized jars, leaving ¼-inch headspace. Wipe rims clean, seal with lids, and process in boiling water bath for 10 minutes if storing long-term.
07 - Allow jars to cool completely at room temperature. Refrigerate opened jam and use within 3 weeks for best quality.
# Expert Hints:
01 -
- The combination of tart rhubarb and sweet strawberries creates that perfect balance we're all chasing in homemade jam
- Mixing in raspberries and whatever berries you have on hand makes each jar uniquely yours
02 -
- Using a non-reactive pot like stainless steel or enamel prevents metal flavors from developing during the long cooking process
- Letting the fruit mixture stand with pectin and lemon juice before heating dramatically improves your setting success
03 -
- Skim the foam off while the jam is still hot, once it starts cooling it becomes much harder to remove cleanly
- Label your jars with the date made, as homemade jam tastes best within a year even when properly canned