Strawberry Rhubarb Raspberry With Berry Twist (Printable version)

A tangy-sweet jam combining strawberries, rhubarb, raspberries, and mixed berries for a delicious spreadable treat.

# Ingredient List:

→ Fresh Fruits

01 - 2 cups strawberries, hulled and chopped
02 - 1½ cups rhubarb, sliced fresh or thawed
03 - 1 cup fresh raspberries
04 - 1 cup mixed berries such as blueberries or blackberries

→ Sweetener and Setting Agents

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

# 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 natural juices.
02 - Stir in lemon juice and fruit pectin powder until well combined. Let the mixture 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 all sugar at once and stir until completely dissolved. Return to a full rolling boil and maintain hard boil for 1 to 2 minutes to reach setting point.
05 - Remove from heat and skim off any foam with a metal spoon. Carefully ladle hot jam into sterilized jars, leaving ¼-inch headspace. Wipe rims clean and seal with lids.
06 - Process sealed jars in boiling water bath for 10 minutes for long-term storage. Allow jars to cool completely. Refrigerate opened jam and consume within 3 weeks.

# Expert Suggestions:

01 -
  • This jam strikes that perfect balance between tart rhubarb and sweet strawberries, with the raspberries adding an extra layer of bright berry flavor that makes each bite interesting
  • The mixed berries create this beautiful, complex berry taste that somehow tastes like childhood summers but more sophisticated
  • You will end up with four gorgeous jars that make your pantry look like you know exactly what you are doing, even on your first try
02 -
  • The rolling boil stage is non negotiable, and you really need that full vigorous boil for the pectin to activate properly or you will end up with syrup instead of jam
  • Always check your seals after 24 hours by pressing the center of each lid, if it pops back, that jar needs to go straight to the refrigerator
  • Altitude affects canning times, so if you live above 1000 feet, add an extra minute to your water bath processing time for safe preservation
03 -
  • Invest in jar lifters and wide mouth funnels, your fingers will thank you and the process becomes so much less messy
  • Make your jam in small batches rather than doubling the recipe, because larger batches take longer to reach temperature and can affect the final set

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