THREE BERRY & RHUBARB JAM

Three Berry & Rhubarb Jam image

Provided by Rita1652

Time 1h5m

Yield 4 1/2 pints

Number Of Ingredients 8

3 tablespoons pectin (Ball real Fruit Classic)
2 1/2 cups sliced fresh rhubarb
2 cups berries (I used frozen three blend that I defrosted and crushed)
1 teaspoon butter
2 tablespoons lemon juice
1 orange zest
1 tablespoon minced crystallized ginger (my spoon was over filled)
3 cups sugar

Steps:

Place pectin in the bottom of the jam & jelly maker.
Top with fruits, butter, lemon juice, zest of one orange, and ginger.
Set for jam then press enter.
Wait 4 minutes when beeps gradually add sugar.
Place lid on.
When done press cancel and unplug appliance.
Preserve water canning method.
Fill Sterilized jars leaving 1/4 inch headspace.
Wipe rims and place lids and rings.
Place in hot water bath and process for 10 minutes. Turn off heat and let sit for 5 minutes.
Place at room temperature for 12 - 24 hours.
Check lids, lable, will store for up to 1 years.
Any unsealed jar can be placed in the refrigerator for 3 month. LOL like it`ll last that long.