The raspberry rhubarb jam recipe is a fantastic combination of sweet and tangy flavors that I make every spring.
Today's rhubarb raspberry jam is an easy-to-make, straightforward jam; nothing fancy, just a lot of flavor and fruitiness.
And the best about this recipe? It uses less sugar than most jams; the ratio is three parts fruit for one part sugar. And you will not miss that sugar at all: this low-sugar jam is delicious just as it is!
Check out more tart rhubarb jam recipes: Strawberry Rhubarb Jam, Rhubarb and Orange Jam, Rhubarb Butter, Blueberry Rhubarb Jam, or the Sugar-Free Jam with Rhubarb.
Ingredients: 6 | Prep Time: 20 minutes | Cook Time: 15 minutes | Servings: 12 slices | Difficulty: Easy
Featured comment:
Rose: I just made this! The color is absolutely gorgeous, and everyone loves it! This will be a yearly jam for us! Thank you
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Recipe ingredients
Raspberries: Fresh or frozen and thawed.
- Tip: I often make this jam recipe with frozen and thawed raspberries. Why? Because fresh raspberries are incredibly expensive even during the raspberry season. When cooked into jam, frozen raspberries are just as good as fresh ones; you will never notice the difference (but your wallet will).
Rhubarb. Check out this collection of Rhubarb Recipes.
Sugar: As mentioned above, this recipe is lower in sugar; you will only need one part sugar for three parts fruit. You can make the jam sweeter and use a 2:1 ratio of fruit and sugar.Â
Pectin and lemon juice.
See the recipe card for full information on ingredients and quantities.
How to make raspberry rhubarb jam?
- Sterilize the jars and the lids.
- Step #1: Clean and chop it into small pieces. Place the rhubarb in a very large pot, add water, and bring to a boil. Cook for about 5 minutes until softer, stirring occasionally with a wooden spoon.
- In the meantime, mix 3.5 oz/ 100 g of the sugar with the pectin in a separate jar (not one that you've just sterilized). Place the lid on and shake well to ensure everything is mixed well.
- Step #2: Add the raspberries to the rhubarb in the pot and blend the mixture with an immersion blender.Â
- Step #3: Add the sugar-pectin mixture, mix well, and bring to a boil while stirring continuously. When it comes to a full rolling boil, set the timer and cook the rhubarb raspberry jam for 3 minutes while stirring.
- Step #4: Add the remaining sugar, bring to a boil again, and continue boiling for 2 minutes while stirring all the time.
- Step #5: Check consistency using a chilled small plate.
- Step #6: Carefully ladle the hot raspberry rhubarb jam using a canning funnel into the jars, leaving about ¼-inch headspace at the top.
Tips
Working with pectin: When working with powdered pectin, I follow the instructions on the pectin package, so for 3.3 lbs/ 1,5 kg of fruit, I use 1 oz/ 30 g of pectin. Read the instructions on your pectin package and follow them if they differ from mine.
- Liquid and powdered pectin are not always interchangeable in recipes. It's best to follow the specific pectin type recommended in your recipe. If you want to substitute, consult a reliable source or pectin manufacturer for guidance on conversion ratios.
Consistency: The rhubarb raspberry jam will set nicely, but it will not be as stiff as jam made with lots of sugar. It will have a soft and spreadable consistency without being runny. The rhubarb jam with raspberries will also set more as it cools.
- Avoid overcooking: That can result in a thicker, overly sticky jam.
How do I know if the jam is set?
Make a gel test. Place a small spoonful of the hot jam onto a chilled plate and let it sit for a minute. Push the jam with your finger, and if it wrinkles very slightly, it has set. If not, continue boiling and retest after a minute or so.
However, this jam will not jelly as much as jam made with more sugar; it will have a soft, spreadable consistency without being runny.
How to store?
Refrigerate the sealed jars; the jam lasts at least 6 months.Â
The frozen jam will last for at least 1 year. I usually freeze it in freezer-safe, small plastic containers.
Can the rhubarb raspberry jam in a water bath canner and store it in a cool dark place away from direct sunlight. Properly canned raspberry rhubarb jam can be stored for one year or longer. Always follow safe canning practices and consult reliable canning resources for more detailed instructions based on location and altitude.
Once you open a jar, keep it refrigerated.
Rhubarb Raspberry Jam
Equipment
- 6-8 small jars
- Baking sheet
- Large pot
- Kitchen mitts
- Canning funnel
- Water bath canner optional
- Jar lifter optional
Ingredients
- 1.7 lbs raspberries Note 2
- 1.7 lbs rhubarb
- ¼ cup water
- 1.1 lb granulated sugar separated
- 1 oz powdered pectin Note 3
- 2 tablespoons lemon juice
Instructions
Prepare the jars:
- Wash the jars and the lids in hot, soapy water. Rinse them well.
- Sterilize jars: Place the jars in a preheated oven (120°C/250°F) for 15-20 minutes to sterilize. Remove them carefully, wearing kitchen mitts, and place them on a clean kitchen towel. They should still be warm when you fill them.
- Boil the lids in plenty of hot water for a few minutes. Remove them carefully with tongs and place them on the kitchen towel as well.
Cook the jam:
- Raspberries: If using frozen raspberries, thaw and drain them well in a strainer. If fresh, rinse them and let them drain in the colander. 1.7 lbs raspberries
- Clean and chop the rhubarb into small pieces. 1.7 lbs rhubarb
- Cook rhubarb: Place them in a very large pot, add the water, and bring to a boil, and cook for about 5 minutes or until soft, stirring from time to time. ¼ cup water
- Combine: In the meantime, mix 3.5 oz/ 100 g of the sugar with the pectin in a separate jar (not one you've just sterilized). Close the jar and shake it well to ensure everything is mixed well. 3.5 oz sugar from the measured 1.1 lb granulated sugar +1 oz powdered pectin
- Blend: Add the raspberries to the rhubarb and blend the mixture with an immersion blender.
- Add the sugar-pectin mixture, mix thoroughly, and bring the mixture to a boil while stirring continuously.
- Cook: When the mixture comes to a rolling boil, set the timer and cook for 3 minutes while stirring continuously.
- Add the rest of the sugar, bring to a boil again, and continue boiling for another 2 minutes while stirring continuously.
- Check consistency: Place a small spoonful of the hot jam onto a chilled plate and let it sit for a minute. Push the jam with your finger, and if it wrinkles very slightly, it has set. If not, continue boiling and retest after a minute or so. However, this jam will not jelly as much as jam made with more sugar; it will have a soft, spreadable consistency without being runny.
- Carefully ladle the hot raspberry rhubarb jam using a canning funnel into the jars, leaving about ¼-inch headspace at the top. Seal the jars.
Can the jam - optional:
- Can the jam in a water bath canner to keep it for longer.
- Carefully lower the jars into the simmering water bath canner, ensuring they are fully submerged and covered with at least 2.5-5 cm/1-2 inches of water. If needed, add boiling water to achieve the proper level.
- Process jars: Bring the water to a gentle boil. Start the processing timer once the water reaches a rolling boil. The processing time will depend on your altitude and the jar size. Generally, it ranges from 10 to 15 minutes. Consult a reliable canning guide or local extension service for specific processing times based on location.
- Cool jars: Turn off the heat and carefully lift the jars out of the water using a jar lifter. Place them on a towel-lined surface and let them cool undisturbed for 12 to 24 hours.
- Check the seals: Once cooled, check the lids to ensure they are concave and adequately sealed. Press down on the center of each lid to ensure it doesn't pop up and down. Refrigerate any unsealed jars and consume them within a few weeks.
Notes
- Measure the ingredients accurately, preferably with a kitchen scale (the Amazon link opens in a new tab). Accurate measurements help maintain the proper balance of flavors and ensure a successful set.
- Raspberries: Use fresh or frozen. If they are frozen, remember to thaw and drain them well before you start sterilizing the jars and making the jam.
- Pectin: Ensure you read the packet's instructions on how to use the pectin; the method might differ from the one I use. It is better to follow the packet's instructions if they differ from the ones I give.
- Storage:
- Unprocessed jam: At least 6 months in the refrigerator and 1 year in the freezer.
- Processed jam: At least 1 year in a cool dark place, away from direct sunlight.
Melody Hudson says
Can you use frozen rhubarb? If so, do you drain off the liquid that comes out during thawing?
Adina says
Yes, you can use frozen rhubarb. Let it thaw and drain very well in a sieve. The jam might need to cook for a few extra minutes, you should check the consistency.
Robyn says
This may seem like a daft question but you talk about boiling the rhubarb. Do you add liquid?
Adina says
Hi Robyn. The rhubarb will start releasing liquid very soon. If you are worried, you can add a splash of water to help it on the way, but not too much.
Yvonne Barcewski says
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 says
Hi Yvonne. It sounds great! Thank you for the information about canning at altitude, it might help other people as well.
Rose says
I just made this! The color is absolutely gorgeous and everyone loves it! This will be a yearly jam for us! Thank you
Adina says
Thank you for your comment, Rose, so happy to read it! 🙂
Sherry Grother says
Question.....how would I go about making a seedless raspberry rhubarb jam? Would I used the same measurements even after omitting the seeds?
Adina says
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 says
So much yes to all delicious rhubarb dishes. And this rhubarb raspberry jam sounds and look wonderful. Lovely recipe, Adina.
Adina says
Thank you, Anu, I am glad you like it!
Lisa | Chocolate Meets Strawberry says
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 says
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.
Brie says
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 says
I hope you try it, Brie, I think you would like it.
Kathy @ Beyond the Chicken Coop says
This time of year I love everything rhubarb! Love that you've paired it with raspberries in the jam!
Adina says
I am the same with rhubarb, I can't have enough of it.
Chris Scheuer says
This is the most beautiful color and I'm sure those two flavors would meld deliciously together!
Adina says
Thank you, Chris.