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Bumbleberry Jam

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Bumbleberry Jam



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 (
  • 75 ounce) package fruit pectin (such as Sure-Jell®)
  • Methods :

  • 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.
  • 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.
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