Strawberry Rhubarb Raspberry Jam (Printable Version)

A vibrant, tangy-sweet spread bursting with fresh strawberries, rhubarb, raspberries, and mixed berries.

# What You Need:

→ Fresh 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, or seasonal favorites), fresh or frozen

→ Sweetener and Setting Agents

05 - 2½ cups granulated sugar
06 - 2 tablespoons lemon juice (freshly squeezed)
07 - 1 package (1.75 oz) fruit pectin powder

# Directions:

01 - Combine strawberries, rhubarb, raspberries, and mixed berries in a large non-reactive pot. Mash lightly with a potato masher to release natural juices, creating a chunky fruit base.
02 - Stir in lemon juice and fruit pectin until well distributed. Let the mixture stand for 5 minutes to allow the pectin to activate.
03 - Place the pot over medium-high heat. Bring the fruit mixture to a boil, stirring frequently to prevent sticking and ensure even heating.
04 - Pour all the sugar into the pot at once. Stir continuously until completely dissolved. Return the mixture to a full, rolling boil and maintain for 1-2 minutes to reach setting point.
05 - Remove from heat immediately. Skim off any foam that has formed on the surface using a metal spoon for a cleaner appearance.
06 - Carefully ladle hot jam into sterilized jars, leaving ¼-inch headspace. Wipe rims clean, seal with lids, and process in a boiling water bath for 10 minutes for long-term storage. For immediate consumption, skip water bath and refrigerate.
07 - Allow jars to cool completely at room temperature. Check seals before storing. Refrigerate after opening and consume within 3 weeks for optimal freshness.

# Expert Tips:

01 -
  • The combination of four different berries creates layers of flavor you just cant get from store-bought jam
  • Its forgiving enough for beginners but impressive enough to gift to your most food-savvy friends
02 -
  • That rolling boil phase is non-negotiable, and if you undercook it the jam might not set properly
  • Adding sugar all at once instead of gradually prevents crystallization issues that can ruin the texture
03 -
  • Use a pot that holds at least 6 quarts because jam bubbles up more than you expect
  • Test your set by putting a spoonful on a chilled plate and checking if it wrinkles when you push it

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