This yummy jam is made with a combination of rhubarb, strawberries, peaches, blackberries, and blueberries.

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Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
12 hrs
total:
13 hrs
Servings:
80
Yield:
10 8-ounce jars
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Ingredients

80
Original recipe yields 80 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine rhubarb, strawberries, peaches, blackberries, blueberries, apples, and sugar in a saucepan over medium heat. Bring to a boil. Boil for 10 minutes, stirring the whole time.

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  • Add pectin to the saucepan and boil until jam coats the back of a metal spoon, about 10 minutes more. Remove from heat and transfer jam to sterilized 8-ounce canning jars and cover with new lids and rings.

  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

  • Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts

62 calories; protein 0.1g; carbohydrates 16g 5% DV; fat 0g; cholesterol 0mg; sodium 0.2mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/10/2019
This is really quite delicious. The overall flavor is surprisingly delicate. Thank you for the recipe. Read More
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