Rhubarb Raspberry Jam (Lower Sugar)

Rhubarb raspberry jam – an aromatic, fruity, and lower sugar jam 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 making jam as well.

And if you would like more ideas for jam made with rhubarb, check the Blueberry Rhubarb Jam or the Sugar-Free Jam with Rhubarb.

Tips for making rhubarb and raspberry jam

• 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.

What do you need?

• Equal amounts of rhubarb and raspberries, 750 g/ 1.7 lbs. from each of them.
• Sugar: only 500 g/ 1.1 lb. The preserve will be tart and utterly delicious, you will actually be able to taste the fruit and not only the sweetness.
• Powdered apple pectin: please make sure to read the instructions on your pectin packet and follow those if they are different from mine.

How to make lower sugar rhubarb jam with raspberries?

• See below in case you want to remove the raspberry seeds.
• Sterilize the jars and the lids.
• Clean and chop the rhubarb.
• Place in a large pot, bring to a boil, and cook for 5 minutes until soft, stirring occasionally.
• Mix 100 g/ 3.5 oz of the sugar with the pectin in a jar. Place the lid on and shake very well to ensure that everything is mixed well.
• Add raspberries to the rhubarb. Blend with an immersion blender.
• Add the sugar-pectin mixture, mix very well and bring to a boil while stirring continuously.
• 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.
• Carefully transfer to the prepared jars, close well.
• Can the jam if you wish. You can do that either in a canner or in a water bath.

How to remove the seeds from the raspberries

• 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 underwater 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 mash 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.

More jams:

• Red Currant Jam
• Black Currant Refrigerator Jam
• Simple Apricot Jam
• Watermelon Rind Jam
• Lemon Jelly Recipe