Name: Rhubarb Raspberry Jam, Lower Sugar
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: German
Ingredients: 750 g/ 1.7 lbs rhubarb; 750 g/ 1.7 lbs raspberries; 500 g/ 1.1 lbs/ 2 1/2 cups granulated sugar; 30 g/ 1 oz apple pectin, powdered (See note)

Rhubarb raspberry jam – an aromatic, fruity and lower sugar jam/preserve to celebrate the short rhubarb season. An easy to make jam, this has the potential of becoming a favorite in your house.

Raspberry Rhubarb Jam

This rhubarb raspberry jam is a variation of another favorite jam – the rhubarb strawberry jam – which I have been making every spring for years now. This time I wanted to try it with raspberries, I usually find them to have more flavor than the strawberries and after tasting a raspberry jam made by a friend, I was really in the mood of using raspberries in a jam as well.

I never did that before, I always thought that the little raspberry seeds would be annoying in the jam, but now that I finally made it, I realize I have been missing out on it for years. The jam is unbelievably fruity and delicious and the seeds don’t bother me one bit.

How to remove the seeds from the raspberries

As mentioned above I don’t remove the seeds from the raspberries, they really do not bother me at all. But in case, you will want to remove them, here are a few words on that.
Quickly wash the raspberries, don’t keep them long under water or they will become watery. Gently pat them dry with kitchen paper.
Place the raspberries in a bowl and puree them with an immersion blender. You can also mash them with a potato masher or with a fork, but a blender is quicker.
Place a fine sieve over another bowl and place some of the mashed raspberries in the sieve. Force them through the sieve by pressing them with a tablespoon and scrape the back of the sieve from time to time to make sure that the “clean” raspberry puree hanging there will not obstruct the way.
Continue this way, straining small amounts of raspberry puree at a time.
Discard the seeds and proceed with the recipe. It will not be necessary to adjust the quantities of sugar and pectin needed.

Tips

First of all, discard the leaves of the rhubarb, they are poisonous!
When making the jam, I was quite bold with the use of sugar, meaning that I only took one part sugar for three parts fruit, which is really not a lot considering that this is a rhubarb jam we are talking about and rhubarb is sour. But I love it this way, just give it a try and you will see.
The jam is not as sweet as most jams are, but it tastes better than most jams I ever had. You can really taste the raspberries and rhubarb. I love to eat this jam on crispbread over a thick layer of cream cheese.
I made enough to fill 4 large jars, you would probably need about 7 or 8 normal sized jars.
When working with powdered pectin, I follow the instructions on the pectin package, so for 1,5 kg/ 3.3 lbs fruit, I take about 30 g/ 1 oz pectin. Make sure to read the instructions on your pectin package and follow them if they differ from mine.

Otherwise, I hope you are having a great weekend!

Rhubarb Strawberry Jam

Rhubarb Chia Seed Jam

Black Currant Refrigerator Jam

Rhubarb Raspberry Jam, Lower Sugar

Yield: 4 large jars

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Rhubarb and raspberry jam – an aromatic, fruity and lower sugar jam/preserve to celebrate the short rhubarb season.

Ingredients

750 g/ 1.7 lbs rhubarb
750 g/ 1.7 lbs raspberries
500 g/ 1.1 lbs/ 2 1/2 cups granulated sugar
30 g/ 1 oz apple pectin, powdered (See note)

Instructions

If you want to remove the raspberry seeds, read the blog post for instructions. However, I don't do it, too much trouble.
Start by preparing your jars. I had enough jam to fill 4 large jars, if your using smaller you will probably need about 8. Wash and sterilize them, including the lids, and place them on a clean kitchen towel until ready to fill.
Clean and chop the rhubarb into small pieces.
Place the rhubarb in a very large pot, bring to a boil and cook for about 5 minutes or until soft, stirring from time to time.
In the meantime mix 100 g/ 3.5 oz of the sugar with the pectin in a jar. Place the lid on and shake very well to insure that everything is mixed well.
Add the raspberries to the rhubarb pot and puree the mixture with an immersion blender. Add the sugar-pectin mixture, mix very well and bring to a boil while stirring continuously.
When it starts to boil, set the timer and cook for 3 minutes while stirring all the time.
Add the rest of the sugar, bring to a boil again and continue boiling for another 2 minutes while stirring all the time.
Transfer immediately to the prepared jars and let cool.

Notes

Make sure that you read the packet's instructions on how to use the pectin, the method might be different than the one I use. It is better to follow the packet's instructions if they differ from the ones I give.

Nutrition Information:

Yield: 4 Serving Size: 1 jar
Amount Per Serving: Calories: 665Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 36mgCarbohydrates: 168gFiber: 17gSugar: 136gProtein: 4g

Nutrition information isn’t always accurate.

Yvonne Barcewski

Monday 13th of July 2020

I made this today and followed the directions except leaving one cup of rhubarb out and added it with the raspberries. I like my jam to have a few chunks of fruit in it. I live in the Denver area at 6000 feet. After adding the pectin/sugar mixture, I boiled it for 6 minutes stirring all the time but controlling the heat on my gas stove. I cooked the jam 10 minutes after adding the rest of the sugar and used both the spoon and cold plate method starting at the 7 minute point. Came out perfect. Beautiful color. I can taste both the rhubarb and rasberry. It is a very tart jam but that's how I like it and I can not have a lot of sugar. Oh it made 10 of the 1/2 pint little jars. I give them out at Christmas.

Adina

Hi Yvonne. It sounds great! Thank you for the information about canning at altitude, it might help other people as well.

Rose

Friday 2nd of August 2019

I just made this! The color is absolutely gorgeous and everyone loves it! This will be a yearly jam for us! Thank you

Thank you for your comment, Rose, so happy to read it! :)

Sherry Grother

Monday 11th of June 2018

Question.....how would I go about making a seedless raspberry rhubarb jam? Would I used the same measurements even after omitting the seeds?

Hi Sherry. Yes, you can keep the measurements, the seeds will not weigh that much, it won't matter. I added some instructions on removing the seeds of the raspberries, if you are interested. :) Have a nice day!

Anu - My Ginger Garlic Kitchen

Tuesday 3rd of May 2016

So much yes to all delicious rhubarb dishes. And this rhubarb raspberry jam sounds and look wonderful. Lovely recipe, Adina.

Wednesday 4th of May 2016

Thank you, Anu, I am glad you like it!

Lisa | Chocolate Meets Strawberry

I have always wanted to make my own jam at home but have never got around to it. Hopefully I will change that this coming winter! I love the sound of the rhubarb/raspberry combination here, Adina :)

So strange to hear you talking of the coming winter :) . Making jam is easy and the homemade tastes always better than the bought one and there are so many combinations possible, things you could never buy in a store.

Rhubarb Raspberry Jam (Lower Sugar)