Home MiscellaneousDips, Sauces and Dressings Simple Rhubarb Raspberry Jam, Lower Sugar

Simple Rhubarb Raspberry Jam, Lower Sugar

by Adina 30/04/2016 14 comments


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.



This 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.


rhubarb raspberries jam Simple Rhubarb Raspberry Jam, Lower Sugar

Simple Rhubarb Raspberry Jam, Lower Sugar

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 give some of the mashed raspberries to 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.


rhubarb jam raspberry 1 683x1024 Simple Rhubarb Raspberry Jam, Lower Sugar


How to make Simple Rhubarb Raspberry Jam, Lower Sugar

When making this rhubarb raspberry 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 the rhubarb and not eat something undefinable, which is only sweet and nothing else. I love to eat this jam on crisp bread over a thick layer of cream cheese.

I made enough jam to fill 4 large jars, you would probably need about 7 or 8 normal sized jars. If you are not sure about the right way of sterilizing your jars, have a look at this post Simple Apricot Jam and How to Sterilize Jars.

When working with powdered pectin, I follow the instructions on the pectin package, so for 1,5 kg fruit I take about 30 g 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 raspberry jam Simple Rhubarb Raspberry Jam, Lower Sugar




Rhubarb raspberry jam 683x1024 Simple Rhubarb Raspberry Jam, Lower Sugar


rhubarb raspberry jam 200x200 Simple Rhubarb Raspberry Jam, Lower Sugar

Simple Rhubarb Raspberry Jam, Lower Sugar

Yield: 4 large jars
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

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


  • 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)


  1. If you want to remove the raspberry seeds, read the blog post for instructions. However, I don't do it, too much trouble.
  2. 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.
  3. Clean and chop the rhubarb into small pieces.
  4. 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.
  5. 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.
  6. 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.
  7. When it starts to boil, set the timer and cook for 3 minutes while stirring all the time.
  8. Add the rest of the sugar, bring to a boil again and continue boiling for another 2 minutes while stirring all the time.
  9. Transfer immediately to the prepared jars and let cool.


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: 665 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 36mg Carbohydrates: 168g Net Carbohydrates: 0g Fiber: 17g Sugar: 136g Sugar Alcohols: 0g Protein: 4g
Nutrition information isn’t always accurate.


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Chris Scheuer 01/05/2016 - 00:30

This is the most beautiful color and I’m sure those two flavors would meld deliciously together!

Adina 04/05/2016 - 10:05

Thank you, Chris.

Kathy @ Beyond the Chicken Coop 01/05/2016 - 12:58

This time of year I love everything rhubarb! Love that you’ve paired it with raspberries in the jam!

Adina 04/05/2016 - 10:05

I am the same with rhubarb, I can’t have enough of it.

Brie 02/05/2016 - 14:10

Such a stunning looking jam and really beautiful pictures Adina! I just love raspberry anything and can’t wait to try it paired with rhubarb, the sweet/sour combo sounds delish especially with bread and cheese 🙂

Adina 04/05/2016 - 10:06

I hope you try it, Brie, I think you would like it.

Lisa | Chocolate Meets Strawberry 03/05/2016 - 11:01

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 🙂

Adina 04/05/2016 - 10:08

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.

Anu - My Ginger Garlic Kitchen 03/05/2016 - 15:28

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

Adina 04/05/2016 - 10:09

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

Sherry Grother 11/06/2018 - 01:23

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

Adina 11/06/2018 - 08:11

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!

Rose 02/08/2019 - 07:03

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

Adina 02/08/2019 - 08:30

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


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