Bumbleberry Jam

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.