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Bumbleberry Jam

It’s summer all year round when you open a jar of this “bumbleberry” spread.

Bumbleberry Jam

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.


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


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.

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