Four Berry Jam

Our family has voted this our favorite jam to come out of the kitchen thus far!  I used frozen, organic berries for everything but the blackberries of course.  I am thinking about experimenting with rhubarb instead of the blueberries on the next batch.  Does anyone have a good multi fruit with rhubarb jam recipe?

Four Berry Jam - 265149 - Recipezaar.

Four Berry Jam

Recipe #265149 | 1½ hours | 30 min prep |

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By: Halcyon Eve

Nov 13, 2007

This is one of my favorite jams, especially since I can make it any time of the year using frozen fruit. It's really delicious! The mixture of fruits tastes so summery! I've been making it for years; I think I got it from Taste of Home magazine, but I can't remember now for sure. Prep time includes estimated time to cook jam and ladle into jars, cook time is time to sit and seal.

7 -8 half-pint jars (change servings and units)

Change to: half-pint jars US Metric

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Ingredients

• 1 cup fresh blackberries (or frozen unsweetened, thawed and undrained)
• 1 cup fresh blueberries (or frozen unsweetened, thawed and undrained)
• 1 1/2 cups fresh strawberries (or frozen unsweetened, thawed and undrained)
• 1 1/2 cups fresh raspberries (or frozen unsweetened, thawed and undrained)
• 1 (1 3/4 ounce) box pectin (not low-sugar or no-sugar varieties)
• 7 cups sugar

Directions

1. Prepare your jars in advance--sterilize them and keep the jars, lids, and rings warm while preparing the jam. Have all tools ready and handy (ladle, towel, wet cloth, canning jar funnel, etc).
2. Crush berries in a large, non-reactive (such as stainless steel) saucepot. Stir in pectin until dissolved.
3. Bring to a full, rolling boil over high heat, stirring constantly to avoid scorching (reduce heat to medium-high if needed).
4. Stir in sugar. Return to a full, rolling boil and boil for exactly 1 minute (starting from when you can no longer stir the bubbles down).
5. Remove from heat and quickly skim off any foam. You must move quickly at this point to prevent the jam from cooling off too much.
6. Quickly ladle hot jam into hot, sterilized jars, leaving 1/4 inch headspace.
7. Wipe rims with a clean, warm, damp cloth to ensure a good seal. Place lids on jars and screw rings on snugly but not too tight. Flip jars upside down. Let stand upside down for 5 minutes, then turn right-side up again. Let sit for one hour.
8. After one hour, check seals. If any lids are still popped up (there is a bump in the center of the lid that should be down if the jar is sealed, and up if not), then refrigerate and use immediately, or process in a hot water bath for 10 minutes.
9. Store jars in a cool, dark place until ready to use; use within 1 year.

Stephanie notes ~ Because I am in the "better safe than sorry" camp when it comes to canning, I did not follow step #7.  I went ahead and processed in a 10 minute hot water bath.  I also recommend chopping up the blue berries.  They do not smash well and I don't like the big chunks of blackberry skin that float to the top of the jars.  Otherwise it is the perfect jam and hopefully chopping should fix the issue!