Strawberry Rhubarb Raspberry Jam (Printable)

A vibrant, tangy-sweet jam bursting with strawberries, rhubarb, raspberries, and mixed berries for a delicious twist.

# What goes in:

→ 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), 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 - In a large non-reactive pot, combine strawberries, rhubarb, raspberries, and mixed berries. Mash lightly with a potato masher to release juices.
02 - Stir in lemon juice and fruit pectin. Mix well and let 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 sticking.
04 - Add sugar all at once and stir to dissolve completely. Return to a full, rolling boil and boil hard for 1-2 minutes to reach setting point.
05 - Remove from heat and skim off any foam with a spoon. The jam is now ready for jarring.
06 - Carefully ladle hot jam into sterilized jars, leaving ¼-inch headspace. Wipe rims clean, seal with lids, and process in boiling water bath for 10 minutes for long-term storage.
07 - Allow jars to cool completely at room temperature. Refrigerate opened jam and consume within 3 weeks for optimal freshness.

# Expert Advice:

01 -
  • The way rhubarb's bright tang balances with three kinds of berries makes every spoonful feel like discovering something new
  • It comes together faster than you'd think, and your kitchen will smell like the best kind of summer memory
02 -
  • The rolling boil phase is where most people mess up, you need bubbles that don't stop when you stir them
  • Non-reactive pots matter here, acidic fruit can react with aluminum or uncoated cast iron
03 -
  • Wash your jars in the dishwasher right before filling, the heat keeps everything sterile
  • Always double-check labels on packaged pectin for potential allergens or cross-contamination

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