A sweet-tart, jewel-toned jam that’s perfect for spreading, gifting, or savoring by the spoonful.

🍓 Prep Time: 15 minutes

🍋 Cook Time: 25 minutes

❄️ Additional Time: 10 minutes

🕰️ Total Time: 50 minutes

🍯 Makes: ~6½ pints

Ingredients:

• 10 cups chopped rhubarb
• 6¼ cups mixed berries (blueberries, raspberries, strawberries, or blackberries)
• 5¼ cups sugar (can reduce slightly if preferred)
• ½ cup lemon juice
• Zest of 2 lemons

Instructions:

1. Prep the Fruit Mixture

The night before (or at least 30 minutes before cooking), combine rhubarb, berries, sugar, lemon juice, and lemon zest in a large pot. Stir well and let it macerate to draw out the juices.

2. Sterilize Your Jars

Sterilize your jars and lids. Place a small plate in the freezer for testing the jam’s doneness later.

3. Cook the Jam

Place the pot over medium-high heat and bring the fruit mixture to a hard boil, stirring occasionally. Boil for 15–25 minutes, or until the mixture reaches its setting point. Watch for the foam to subside and the bubbles to get large—like “fish eyeballs.”

4. Test for Doneness

Take your cold plate from the freezer. Drop a teaspoon of jam onto it and return it to the freezer for 2–3 minutes. Push it with your finger—if it wrinkles, it’s done! If not, boil for 5 more minutes and repeat the test.

🔥 Tip: Stir more frequently as it thickens to avoid scorching.

5. Jar and Process

Ladle the hot jam into hot sterilized jars, leaving ¼ inch of headspace. Remove air bubbles, wipe the rims clean, and secure the lids finger-tight.

6. Water Bath Canning

Process jars in a boiling water bath for 10 minutes (adjust for altitude if needed).

7. Cool and Store

Carefully remove jars and place on a towel-lined counter. Listen for the satisfying “pop” as they seal. Let cool undisturbed. Store sealed jars in a cool, dark place. If any don’t seal, refrigerate and enjoy right away!

Perfect on toast, scones, or stirred into yogurt. Just sweet