Rhubarb Raspberry Jam (Lower Sugar)

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

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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.

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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

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.

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.