Bumbleberry jam -- (from Homemaker’s Magazine, Summer 1997)

1½ c crushed strawberries
1 c lightly crushed blueberries
1 c lightly crushed blackberries
½ c raspberries
1 c finely chopped rhubarb
2 tbsp lemon juice
4½ c granulated sugar
1 pouch liquid pectin

In a large, heavy saucepan or Dutch oven, combine strawberries, blueberries, blackberries, raspberries, rhubarb and lemon juice. Bring to a boil, stirring occasionally; boil for 5 minutes. Add sugar, 1 cup at a time, bringing back to full boil after each addition. Boil hard for 3 minutes; stir in liquid pectin and boil for 1 minute longer. Pour into sterilized jars, seal and process in boiling water bath for 5 minutes.

Variation:
(1) Increased strawberries and blackberries because would not pay $2.00 for ½ c raspberries. - great
(2) Substituted salal berries (Steve calls them huckleberries) for the raspberries. - fantastic

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