Strawberry Rhubarb Raspberry Berry Jam (Printable)

A vibrant, tangy-sweet jam combining strawberries, rhubarb, raspberries, and mixed berries for a delicious twist.

# 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 (blueberries, 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 / 49 g) fruit pectin powder

# Steps:

01 - In a large non-reactive pot, combine strawberries, rhubarb, raspberries, and mixed berries. Mash lightly with a potato masher to release juices.
02 - Stir in lemon juice and fruit pectin. Mix well and let stand for 5 minutes.
03 - Place the pot over medium-high heat and bring the mixture to a boil, stirring frequently.
04 - Add sugar all at once and stir to dissolve completely. Bring back to a full, rolling boil, then boil hard for 1-2 minutes.
05 - Remove from heat. Skim off any foam with a spoon.
06 - Carefully ladle hot jam into sterilized jars, leaving ¼-inch headspace. Wipe rims, seal with lids, and process in a boiling water bath for 10 minutes, if storing long-term.
07 - Allow jars to cool completely. Refrigerate opened jam and use within 3 weeks.

# Expert Tips:

01 -
  • The rhubarb cuts through the sweetness giving you this sophisticated tang that makes people wonder what your secret ingredient is
  • You get four different berries in one jar, which means every spoonful has layers of flavor, not just one note
  • This recipe works with fresh or frozen fruit, so you can capture summer in a jar any month of the year
02 -
  • That foam you skim off is actually edible, just save it separately for an instant treat on ice cream
  • Using a non-reactive pot matters because acidic fruit can react with aluminum or uncoated cast iron
  • The rolling boil phase needs to be vigorous, not a gentle simmer, or the jam might not set properly
03 -
  • Always start with cold fruit when combining with pectin, as hot fruit can cause the pectin to clump
  • Wait for the foam to settle before jarring, or your beautiful clear jam will have cloudy layers

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