Rhubarb Strawberry and Blackberry Jam
This is my husbands favorite jam. He uses it for his peanut butter sandwiches. It is a tart thick jam that will stay on your toast. Because of the blackberries it will have some seeds. I have made this jam with blueberries instead of blackberries and it is just as good. This is an easy and quick way to make jam. This is a tart jam with a berry flavor.
This recipe will yield 6 pint sized jars with a little left over.
Prepare the jars, lids and bands.
4 cups sliced strawberries ( 1 pound)
4 cups blackberries ( 1 pound) or blueberries
3 cups cleaned and thinly sliced rhubarb ( 13 ounces)
3 cups of sugar
6 TBS powered pectin
The juice of one lemon
Mix together the rhubarb, strawberries, and the sugar. Let it sit for an hour for the fruits to render their juice and the sugar to dissolve. Add the blackberries and mash with a potato masher. Add the lemon juice.
In a large pot bring the mixture to a rolling boil, cook for about 5 minutes. Add the pectin and continue to cook for another two minutes. Turn the heat off and ladle the jam into the clean, hot jars. Clean the rim of the jars with a clean wet towel (I use wet paper towels). Put the lid and band on jars. Turn them around until cool. When turning them over make sure that all are sealed properly.