Bumbleberry Jam

Photo Credit: Jaylin Applebottoms

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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.