Name: Bumbleberry Jam
Prep time: 15 min
Cook time: 45 min
Total time: 12 h 60 min
Yield: 10 8-ounce jars
Ingredients: 1 cup chopped rhubarb; 1 cup mashed strawberries; 1 cup mashed peaches; 1 cup mashed blackberries; 1 cup mashed blueberries; 1 cup chopped apples; 6 cups white sugar; 1 (1.75 ounce) package fruit pectin (such as Sure-Jell®)

Ingredients

Original recipe yields 80 servings

The ingredient list now reflects the servings specified

1 cup chopped rhubarb
1 cup mashed strawberries
1 cup mashed peaches
1 cup mashed blackberries
1 cup mashed blueberries
1 cup chopped apples
6 cups white sugar
1 (1.75 ounce) package fruit pectin (such as Sure-Jell®)

Directions

Step 1

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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Step 2

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.
Step 3

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.
Step 4

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

Per Serving:

62 calories; protein 0.1g; carbohydrates 16g. Full Nutrition

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Ingredients

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