This yummy tasting bumbleberry jam recipe combines fresh rhubarb, strawberries, peaches, blackberries, apples, and blueberries for a sweet fruit spread.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
62 Calories
Recipe Instructions
Step 1
Combine sugar, rhubarb, strawberries, peaches, blackberries, blueberries, and apples in a pot over medium heat; bring to a boil. Cook at a boil for 10 minutes, stirring constantly. Stir in pectin; continue boiling until jam coats the back of a metal spoon, about 10 minutes more.
Step 2
Pack hot jam into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
Step 3
Place a rack in the bottom of a large stockpot and fill halfway with water; bring to a boil and lower the 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 jars from the stockpot; rest, several inches apart, for 12 to 24 hours. Press center of each lid with a finger to ensure the lid does not move up or down. Remove rings for storage and store in a cool, dark area.
Ingredients
1 cup chopped apples
6 cups white sugar
1 cup chopped rhubarb
1 cup mashed strawberries
1 (1.75 ounce) package fruit pectin (such as Sure-Jell®)
