Jumbleberry, is a mix of berries and other fruits, such as rhubarb or apples. Wonderful in pies and crisps, it’s also a great jam combo.
- 1 cup crushed strawberries (250 ml)
- 1 cup raspberries (250 ml)
- 1 cup blueberries (250 ml)
- 1 cup blackberries (250 ml)
- 1 cup chopped rhubarb (250 ml), (1⁄2-inch/1 cm pieces)
- 5 cups granulated sugar (1.25 l)
- 1 pouch (3 oz/85 ml) liquid pectin
In a large, deep, heavy-bottomed pot, combine berries and rhubarb. Bring to a boil over high heat, stirring constantly. Reduce heat and simmer for about 10 minutes or until rhubarb is softened. Add sugar in a steady stream, stirring constantly. Increase heat to high and bring to a full boil, stirring constantly to dissolve sugar. Immediately stir in pectin; return to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating fruit.
Ladle into sterilized jars to within 1⁄4 inch (0.5 cm) of rim; wipe rims.
Apply prepared lids and rings; tighten rings just until fingertip-tight. Process jars in a boiling water canner for 10 minutes (see page 27). Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks.
Makes about five 8-ounce (250 mL) jars. Freeze premeasured amounts of chopped rhubarb and in-season berries so you have them on hand when you have more time to make jam in the winter.