Strawberry, Rhubarb and Raspberry Jam
Makes 12 – 8oz jars of jam
2 cups crushed raspberries
2 cups chopped strawberries
6 cups chopped rhubarb
7 cups sugar
1 pkg pectin
1 tsp butter (to reduce foaming)
Prepare the fruit and stir in package of pectin. Using a large stock pot- bring to a boil over medium high heat, stirring constantly. When the fruit starts to break down I like to use a potato masher to help it along.
Start sterilizing your jars, lids and rings while the jam cooks. Fill a large pot with water and place a rack in the bottom (so the jars don’t touch the bottom of the pot) and bring to boil.
When jam reaches a rolling boil, stir in the sugar. Bring back up to boil (only takes a minute or two)
Ladle out jam into sterilized (and hot) jars, leaving about 1/2” headspace. Tighten lids and gently lower filled jars into the pot of boiling water, making sure there’s 1-2” of water above the top of jars. Process for 10 minutes.
Carefully pull jars up one at a time and set on a kitchen towel somewhere they can remain for the next 24 hours to set. As they seal you’ll hear little “pings” from the jars. Check that the tops have all been sucked in (if you feel a little button on top, the jar has not sealed properly) If your jar hasn’t sealed, make sure to keep it in the fridge.
Thought I’d try something different and get right to the point at the top of the post! Summer time here means an abundance of berries, but also the last of our rhubarb harvest. I couldn’t find anything to use up rhubarb and BOTH strawberries and raspberries…. so I just came up with my own easy recipe.
If you’ve never tried to process jam before, just give it a try! I promise it’s not as difficult as it seems! Honestly, it doesn’t take but a few minutes longer than refrigerator jam.
I’d love to hear what your favorite jams to make are! I’m always looking for new things to try <3