Bumbleberry Jam

Instructions

• Combine sugar, rhubarb, strawberries, peaches, blackberries, blueberries, and apples in a large saucepan over medium heat; bring to a boil. Cook at a boil for 10 minutes, stirring constantly. Add pectin to the saucepan and boil until jam coats the back of a metal spoon, about 10 minutes more. Remove from heat.
• Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.