Simple Rhubarb Raspberry Jam, Lower Sugar

A very aromatic and fruity  jam/preserve made with rhubarb and raspberries. 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.

I was quite bold with the use of sugar, meaning that I only took one part sugar for three parts fruits, which is really not a lot, especially 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 link.

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!

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Rhubarb Raspberry Jam

Prep time:  15 mins

Cook time:  10 mins

Total time:  25 mins

Serves: 4 large jars

Ingredients

• 750 g/ 26.5 oz rhubarb
• 750 g/ 26.5 oz raspberries
• 500 g/ 17.6 oz sugar
• 30 g/ 1 oz apple pectin, powdered

Instructions

1. 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.
2. Clean and chop the rhubarb into small pieces. Place them in a very large pot, bring to a boil and cook for about 5 minutes or until soft, stirring from time to time.
3. 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 make sure that everything is mixed well.
4. Add the raspberries to the rhubarb pot and puree the mixture with an immersion blender. Add the sugar-pectin mixture, mix very 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.
5. Transfer immediately to the prepared jars and let cool.

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Others you might like:

Rhubarb Strawberry Jam

Rhubarb Chia Seed Jam

Black Currant Refrigerator Jam