Strawberry Rhubarb Raspberry Berry Jam (Printable Version)
Vibrant, tangy-sweet homemade jam combining strawberries, rhubarb, raspberries, and mixed berries. Perfect for spreading, swirling, or sharing.
# What You'll Need:
→ Fruits
01 - 2 cups strawberries, hulled and chopped
02 - 1½ cups rhubarb, sliced
03 - 1 cup raspberries
04 - 1 cup mixed berries
→ Sweetener
05 - 2½ cups granulated sugar
→ For Setting
06 - 2 tablespoons lemon juice, freshly squeezed
07 - 1 package fruit pectin powder (1.75 oz)
# How to Make It:
01 - Combine strawberries, rhubarb, raspberries, and mixed berries in a large non-reactive pot. Mash lightly with a potato masher to release juices.
02 - Stir in lemon juice and fruit pectin. Mix thoroughly and let stand for 5 minutes to activate pectin.
03 - Place pot over medium-high heat. Bring mixture to a boil, stirring frequently to prevent scorching.
04 - Add sugar all at once, stirring until completely dissolved. Return to full rolling boil and cook hard for 1-2 minutes.
05 - Remove from heat. Skim off foam with a spoon. Carefully ladle hot jam into sterilized jars, leaving ¼-inch headspace.
06 - Wipe jar rims clean, seal with lids, and process in boiling water bath for 10 minutes for long-term storage.
07 - Allow jars to cool completely. Refrigerate opened jam and use within 3 weeks.
# Expert Insights:
01 -
- The medley of berries creates complex flavor you cannot find in store bought jars
- This recipe strikes that perfect sweet tart balance that makes morning toast feel special
- It comes together in under an hour but tastes like you spent all day preserving summer
02 -
- A rolling boil means bubbles that cannot be stirred down, not just gentle simmering
- Skimming the foam before jarring gives you clearer, more beautiful preserves
- Letting the fruit mixture rest with pectin before heating ensures proper activation
03 -
- Use a stainless steel or enamel pot, reactive metals can affect flavor and color
- Vanilla extract added at the end creates a sophisticated flavor profile worth trying