Strawberry Rhubarb Raspberry With Berry Twist (Printable View)

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

# What You'll Need:

→ Fresh 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

→ Sweeteners

05 - 2½ cups granulated sugar

→ Setting Agents

06 - 2 tablespoons freshly squeezed lemon juice
07 - 1 package (1.75 ounces) 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 natural juices.
02 - Stir in lemon juice and fruit pectin until well combined. Let the mixture stand for 5 minutes to allow pectin to activate.
03 - Place the pot over medium-high heat and bring the mixture to a boil, stirring frequently to prevent scorching.
04 - Add all sugar at once and stir until completely dissolved. Return to a full, rolling boil and cook hard for 1-2 minutes to reach setting point.
05 - Remove from heat and skim off any foam that has accumulated on the surface using a metal spoon.
06 - Carefully ladle hot jam into sterilized jars, leaving ¼-inch headspace. Wipe rims clean, seal with lids, and process in boiling water bath for 10 minutes for long-term storage.
07 - Allow jars to cool completely at room temperature. Refrigerate opened jam and consume within 3 weeks for optimal freshness.

# Expert Advice:

01 -
  • Four different berries create a complex flavor profile that's impossible to achieve with just one fruit
  • Rhubarb adds this gorgeous tangy brightness that keeps the jam from being cloyingly sweet
  • The texture is perfectly spreadable, making it ideal for everything from morning toast to late-night ice cream topping
02 -
  • Use a stainless steel or enamel pot. Aluminum can react with the fruit acids and ruin your jam's flavor.
  • That rolling boil stage is non-negotiable. If it doesn't reach a full boil, the pectin won't activate properly.
  • Don't double this recipe. Larger batches take longer to heat through and can affect the final set.
03 -
  • Measure ingredients precisely before starting. Jam chemistry doesn't forgive approximate measurements.
  • If foam keeps forming, add a tiny dab of butter to reduce surface tension.
  • Test your set by putting a spoonful on a cold plate. It should wrinkle when pushed with your finger.

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