Description
This delightful jam combines the tangy sweetness of strawberries, rhubarb, and raspberries, creating a vibrant spread that captures the essence of summer. Perfect for toast or desserts, it’s a homemade treat that brings joy to any meal.
Ingredients
Scale
- 2 cups strawberries, hulled and quartered
- 2 cups rhubarb, chopped into 1-inch pieces
- 1 cup raspberries (fresh or frozen)
- 1 cup blueberries (fresh or frozen)
- 4 cups granulated sugar
- 1/4 cup lemon juice (freshly squeezed)
- 1 package (1.75 oz) of fruit pectin (specifically for making jams)
- 1 tablespoon butter (optional, to reduce foaming)
- 1/4 teaspoon salt
Instructions
- In a large, heavy-bottomed pot, combine the hulled and quartered strawberries, chopped rhubarb, raspberries, and blueberries. Stir gently to mix the berries evenly. Let the mixture sit for about 10 minutes until the fruits release their juices.
- After the fruits have macerated, add the 4 cups of granulated sugar and 1/4 teaspoon of salt to the pot. Stir well to combine, ensuring that the sugar begins to dissolve. Let this mixture sit for another 10 minutes.
- Place the pot over medium heat and bring the fruit and sugar mixture to a boil. Stir frequently to prevent sticking, and continue boiling for about 5-10 minutes until the mixture starts to bubble vigorously.
- Add the 1/4 cup of freshly squeezed lemon juice and the package of pectin to the boiling mixture. Stir well to incorporate the pectin completely, and return to a rolling boil for an additional 1-2 minutes. Watch for the jam to thicken slightly; it should coat the back of a spoon.
- If you’re using butter to reduce foaming, add it now and stir until melted. Skim off any foam that forms on the surface with a spoon for a cleaner finish.
- To check if the jam is set, place a spoonful on a cold plate and let it sit for a minute. Run your finger through it; if it holds its shape and does not run, it’s ready. If not, continue boiling for another minute and repeat the test.
- Once the jam has reached the desired consistency, remove it from the heat and ladle it into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars clean with a damp cloth to ensure a good seal.
- Seal the jars with lids and process in a boiling water bath for 10 minutes if canning. If you’re keeping it in the fridge, let the jars cool to room temperature before refrigerating.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Preserves
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12 g
- Sodium: 1 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Keywords: Ensure your fruit is fresh and at its peak ripeness for the best flavor. You can substitute blueberries with blackberries, and consider adding a pinch of cinnamon or a splash of vanilla extract for a unique twist.