Mixed Berry Rhubarb Jam
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It’s canning season! WOOHOO! I love canning in the summer with all of the fresh fruits and vegetables. Usually I’m able to get started in early June but because I worked until mid-June and with all the other craziness going on I didn’t get around to canning until this past week.
I first started canning two years ago and I can honestly say I’m addicted! Seeing all of those fresh fruits and vegetables in the summer makes me want to run out, buy some, and get canning so I can have them all year long!
I probably still wouldn’t have gotten around to it but when I saw my parents this weekend my mom sent me home with a pound and a half of rhubarb and then when I went grocery shopping this week strawberries were on sale for $3.00 for 2 pounds.
I first started hunting for my strawberry rhubarb jam recipe then realized I just made this jam last year. While it was good, I was looking for something a little different. I did have a pint of blueberries in the refrigerator so I just ended up making mixed berry rhubarb jam which not only tasted great, but was a gorgeous jeweled purple color.
This jam was fairly easy to make and the “pop, pop, pop” of the lids was music to my ears! I had a little bit more then would fill 8 jars so I kept it in the refrigerator and ate it on a piece of toast. Delicious! Really sweet, just a little bit tart, and such a pretty color. I can’t wait to fill some thumbprint cookies with this beautiful jam.
Mixed Berry Rhubarb Jam (adapted from Ball Complete Book of Home Preserving)
1 c. blueberries
3 c. rhubarb, chopped
6 T. lemon juice
2 packages (1 .75 oz each) regular fruit pectin
8 c. sugar
1. Prepare a boiling water canner, 8 or 9 half pint jars, and lids.
2. In a large saucepan combine the strawberries, blueberries, rhubarb, and lemon juice. Whisk in the pectin until dissolved. Bring the berries to a boil over high heat, stirring frequently.
3. Add all of the sugar at once and return to a rolling boil, stirring constantly. Boil hard for 1 minute then remove from heat. Skim off form if needed.
4. Ladle the hot am into hot jars leaving 1/4 inch of headspace. Remove the air bubbles, adjust headspace, and wipe rim clean. Center a lid on top of the jar and tighten the screw band to fingertip tight.
5. Place the jars in the canner and make sure they are completed covered by the water and that it is boiling. Cover and process for 10 minutes.
6. Remove from heat and remove lid. Allow to sit for 5 minutes.
7. Remove the jars from the canner and cool for 24 hours. Check the seals and store for up to 1 year.
Makes 9 half pints.
why two boxes of the fruit pectin? blueberries have great natural pectin. have you tried it with one box and still have it turn out?
I have not tried it with one box. This recipe is from early on when I started canning so I followed the recipe from Ball. All of my Ball recipes turn out so I don’t alter them much.
Don’t have a canner but have made many jams… do I still need one for your recipe?
If you refrigerate the jam you can keep it for up to a month without canning it.
Can you use liquid cero ,in place of crystals . And hoe many pouches.thank you Ethel
This looks amazing–I will keep this in mind for next rhubarb season!
LOVE the color of this rhubarb! It sounds amazing! Thanks so much for hosting this week!!
Thanks for being such a fantastic host this week, Heather! This was a fun theme for me…although I really need to get over my fear of making jam, darn it. This sounds incredible – I love that you used both berries with the rhubarb. Your jam is such a glorious jewel-toned colour!
I love love love rhubarb! I keep on trying to grow it since it was a brilliant weed at our home growing up but I totally suck at it. This looks like a great recipe, I guess I’ll go out and buy some at the farmers market. Thanks for hosting!
What a great way to preserve rhubarb! I love it but can never figure out what to do with it.
Thank you for hosting! Your jam looks awesome. Thanks for the step-by-step photos!
Yum! I’m a huge fan of rhubarb, and berries too!
Heather, I am so glad you hosted this event and your jam looks fabulous! This was such a fun theme for me! I am loving all the wonderful preserves but your jam is going on my list of to try!
It’s such a good way to use up a glut of fruit – and this jam looks so lovely! I bet it will work wonderfully in cookies!
What a gorgeous jam! The color is great, and I love the mixed berries with rhubarb combo. Thanks for hosting such a fun event!!
SO beautiful. And I’m so jealous that you can can!
Thank you for hosting this week! Your jam looks incredible! I love it!!
Wonderful jam Heather and thanks for hosting today’s Sunday Supper event!
That jam really is the most luscious color, Heather! I can see it spooned over vanilla ice cream for an easy but gorgeous dessert. Or swirled into the top of a cheesecake! Or, as you say, in thumbprint cookies. Or, or, or. Must. Make. This. Jam.
Thank you so much for hosting this fantastic theme!