Articles & Recipes

Bumbleberry Jam

October 9, 2018

Bumbleberry, or jumbleberry, is a mix of berries and other fruits, such as rhubarb or apples. Wonderful in pies and crisps, it’s also a great jam combo.

Ingredients Makes about five 8-ounce (250 mL) jars

1 cup crushed strawberries 250 mL
1 cup raspberries 250 mL
1 cup blueberries 250 mL
1 cup blackberries 250 mL
1 cup chopped rhubarb (1⁄2-inch/1 cm pieces) 250 mL
5 cups granulated sugar 1.25 L
1 pouch (3 oz/85 mL) liquid pectin 1


  1. In a large, deep, heavy-bottomed pot, combine berries and rhubarb. Bring to a boil over high heat, stirring constantly. Reduce heat and simmer for about 10 minutes or until rhubarb is softened. Add sugar in a steady stream, stirring constantly. Increase heat to high and bring to a full boil, stirring constantly to dissolve sugar. Immediately stir in pectin; return to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating fruit.
  2. Ladle into sterilized jars to within 1⁄4 inch (0.5 cm) of rim; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip-tight. Process jars in a boiling water canner for 10 minutes (see page 27). Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks.
Freeze premeasured amounts of chopped rhubarb and in-season berries so you have them on hand when you have more time to make jam in the winter.


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