- 1 cup rhubarb, washed and cut into ½-inch pieces
- 4 cups of berries – combination of strawberries, raspberries, blackberries and blueberries
- 5 cups of granulated sugar
- 1 pouch of liquid pectin
1.) Prepare 5 8-ounce jars and keep hot until jam is ready. Place 4-5 inches of water in boiling water bath canner and heat to simmer.
2.) In a large saucepan, combine rhubarb and berries over high heat and bring to a boil stirring constantly. Reduce heat to a simmer and continue to cook for 10 minutes until rhubarb has softened.
3.) Stirring constantly, add sugar slowly until all sugar has been incorporated into mixture. Turn heat to high and return to a boil stirring to dissolve the sugar.
4.) Stir in the pectin and bring to a boil; boil hard for 1 minute stirring constantly. Remove from heat. Skim off foam.
5.) Allow the jam to cool, stirring occasionally for 8 minutes (this will help in keeping the fruit dispersed in the jam).
6.) Ladle the jam into prepared jars leaving ¼-inch headspace. Wipe rims of jars with wet paper towel. Add two-piece lids; using a jar lifter place the prepared jars into the boiling water bath canner. Heat the canner to boiling; when water returns to a boil, process for 10 minutes.
7.) Remove canner from heat and allow to sit for 5 minutes then remove jars to cooling racks. Allow to cool upright for 24 hours.
8.) Check seals, label and store.
Give it a try and let me know what you think!