Strawberry Rhubarb Raspberry Jam (Print Version)

Tangy-sweet jam combining strawberries, rhubarb, raspberries, and seasonal mixed berries for a delicious spread.

# What You'll Need:

→ 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 such as blueberries or blackberries, fresh or frozen

→ Sweetener

05 - 2½ cups granulated sugar

→ For Setting

06 - 2 tablespoons lemon juice freshly squeezed
07 - 1 package 1.75 oz fruit pectin powder

# How-To Steps:

01 - Combine strawberries, rhubarb, raspberries, and mixed berries in a large non-reactive pot. Mash lightly with a potato masher to release the natural juices from the fruit mixture.
02 - Stir in lemon juice and fruit pectin powder until well combined. Let the mixture stand for 5 minutes to allow the pectin to activate.
03 - Place the pot over medium-high heat and bring the fruit mixture to a boil, stirring frequently to prevent sticking and ensure even heating.
04 - Add all the sugar at once and stir continuously until completely dissolved. Return to a full rolling boil and maintain hard boiling for 1 to 2 minutes to reach setting point.
05 - Remove from heat immediately. Skim off any foam that has formed on the surface using a large spoon for a clearer finished jam.
06 - Carefully ladle the hot jam into sterilized jars, leaving ¼-inch headspace. Wipe the rims clean, seal with lids, and process in a boiling water bath for 10 minutes for long-term storage.
07 - Allow jars to cool completely at room temperature. Refrigerate opened jars and consume within 3 weeks for optimal freshness.

# Expert Tips:

01 -
  • The rhubarb adds a sophisticated tang that balances the sweetness of three types of berries
  • You get that farmhouse kitchen feeling without spending all day stirring
02 -
  • A rolling boil means bubbles are vigorously popping across the entire surface and do not stop when stirred
  • Skimming the foam is not just cosmetic, it prevents cloudy jam and improves storage life
03 -
  • Always sterilize jars in boiling water for 10 minutes before filling, even if you plan to refrigerate the jam
  • Let the jam cool completely before refrigerating, otherwise condensation forms inside the lid and encourages spoilage

Go Back