Any mixture of berries will do. It depends on what’s ripe and fresh. In June use raspberries and blueberries. Later, it’s blackberries and gold raspberries.
Whatever you use, I promise when you open a jar in January, you’ll taste summer.
Ingredients
4½ pints mixed berries
½ pint cleaned, chopped rhubarb
1 1.75-ounce package low-sugar pectin (I use SureJell)
4½ cups sugar
½ teaspoon butter
Preparation
1. Place mixture of berries and rhubarb in a 6–8-quart saucepan.
2. Mix pectin with a ¼ cup of sugar in a small dish and add to fruit mixture. Add the butter.
3. Bring to a full, rolling boil, stirring constantly to prevent sticking. Stir in the rest of the sugar, still stirring constantly. Bring back to a rolling boil and let boil for 1 minute.
4. Remove from heat and spoon off any foam that has collected on top.
5. Fill sterilized jars with jam, leaving at least a finger’s-width of space at the top.
6. Process according to instructions on homefoodpreservation.com.
Read about how one family made friends selling Bumbleberry Jam at their local farmers market.
