Three Berry & Rhubarb Jam

• 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

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

pectin, fresh rhubarb, berries, butter, lemon juice, orange zest, ginger, sugar

Taken from www.food.com/recipe/three-berry-rhubarb-jam-526683 (may not work)