Rhubarb Strawberry Raspberry Jam
Capture the vibrant flavors of summer with this irresistible Rhubarb Strawberry Raspberry Jam! Perfectly balancing the tartness of rhubarb with the natural sweetness of ripe strawberries and raspberries, this homemade jam delivers a burst of fruitiness in every spoonful. Crafted with simple ingredients like granulated sugar, lemon juice, and a touch of liquid pectin for the perfect set, this small-batch recipe is ideal for preserving peak-season produce. With just 15 minutes of prep and a rich, ruby-red hue, this jam makes a stunning addition to toast, pastries, or even yogurt. Plus, its long shelf life ensures you can enjoy the taste of fresh berries and rhubarb all year round. Whether you're an experienced canner or a first-timer, this easy-to-follow recipe is a must-try for lovers of fruity spreads!
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Ingredients
- 3 cups (diced) rhubarb
- 2 cups (hulled and chopped) strawberries
- 2 cups raspberries
- 4 cups granulated sugar
- 2 tablespoons lemon juice
- 1 packet (3 ounces) liquid pectin
Directions
Step 1
Wash and dice the rhubarb into small pieces. Hull and chop the strawberries. Set aside.
Step 2
In a large, heavy-bottomed pot, combine the rhubarb, strawberries, raspberries, and granulated sugar.
Step 3
Place the pot over medium heat and stir the mixture occasionally until the sugar dissolves, approximately 5-7 minutes.
Step 4
Add the lemon juice and bring the mixture to a gentle boil. Stir frequently to prevent sticking or burning.
Step 5
Continue cooking and stirring for 25-30 minutes, or until the fruit breaks down and the mixture begins to thicken.
Step 6
Add the liquid pectin and stir until fully incorporated. Boil for an additional 1-2 minutes to activate the pectin.
Step 7
To check if the jam is set, place a small spoonful on a chilled plate and let it sit for 1 minute. If it wrinkles slightly when pushed with your finger, it's ready. If not, cook for another 2-3 minutes and repeat the test.
Step 8
Once thickened, remove the pot from heat and skim off any foam from the surface with a spoon.
Step 9
Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean with a damp cloth.
Step 10
Seal the jars with lids and process in a boiling water canner for 10 minutes (adjust for altitude if necessary).
Step 11
Remove jars from the canner and let them cool completely on a towel or heatproof surface. Check the seals before storing.
Step 12
Store the jam in a cool, dark place for up to 12 months. Once opened, refrigerate and use within 3 weeks.
Nutrition Facts
| Serving size | 2235 grams (2235.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3846 |
| Total Fat 4.30g | 6% |
| Saturated Fat 0.40g | 2% |
| Polyunsaturated Fat 1.80g | |
| Cholesterol 0mg | 0% |
| Sodium 62mg | 3% |
| Total Carbohydrate 987.30g | 359% |
| Dietary Fiber 37.90g | 135% |
| Total Sugars 933.70g | |
| Protein 11.50g | 23% |
| Vitamin D 0IU | 0% |
| Calcium 638mg | 49% |
| Iron 4mg | 24% |
| Potassium 2429mg | 52% |
Source of Calories