Ingredients for Rhubarb Strawberry Raspberry Jam
- 4 cups hulled and mashed strawberries
- 4 cups chopped rhubarb
- 2 cups raspberries
- Sugar
- Water
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How to Make Rhubarb Strawberry Raspberry Jam
- Wash and chop the rhubarb. Hull and mash the strawberries. Gently wash the raspberries.
- In a large, heavy-bottomed pot, combine the rhubarb, mashed strawberries, raspberries, sugar, and lemon juice. Stir well to combine.
- Bring the mixture to a full rolling boil over high heat, stirring constantly. This is crucial for proper jam setting.
- Once boiling, stir in the liquid pectin according to the package directions. This usually involves stirring vigorously for one minute.
- Continue to boil rapidly for 1 minute, stirring constantly to prevent scorching.
- Remove from heat and skim off any foam that forms on the surface.
- Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe the jar rims clean, and seal with lids and rings.
- Process the jars in a boiling water bath for 10 minutes (adjust processing time according to your altitude – consult a canning guide for specifics).
- Remove the jars from the water bath and let them cool completely. You should hear a ‘pop’ sound as the jars seal. Check that the seals are secure.
- Once completely cool, label and store your delicious Rhubarb Strawberry Raspberry Jam in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
410g
Fat
0g
Carbs
35g
