Here’s a full recipe for Raspberry Rhubarb Jam – sweet, tart, and perfect for toast, yogurt, or desserts.
Raspberry Rhubarb Jam Recipe
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Yield: About 4 cups
Ingredients:
2 cups chopped rhubarb (about ½-inch pieces)
2 cups fresh or frozen raspberries
2½ cups granulated sugar
2 tablespoons lemon juice (fresh is best)
1 package (1.75 oz or 49 g) fruit pectin (like Sure-Jell) – optional but helps with set
Instructions:
Prepare jars (if canning):
Sterilize jars in boiling water or dishwasher.
Keep jars and lids hot until ready.
Cook the fruit:
In a large saucepan or pot, combine chopped rhubarb, raspberries, and lemon juice.
Cook over medium heat until fruit softens (about 5–7 minutes), stirring frequently.
Add sugar and pectin:
Stir in the pectin (if using) and bring to a boil.
Add the sugar all at once and stir constantly.
Boil the jam:
Bring mixture to a rolling boil (bubbling doesn’t stop when stirred).
Boil for 1–2 minutes, stirring constantly, until the mixture thickens slightly.
Test for doneness:
Drop a small spoonful on a cold plate and let it sit 1 minute. Run your finger through it – if it wrinkles and doesn’t flood back, it’s ready.
Jar the jam:
Pour into sterilized jars, leaving ¼-inch headspace.
Wipe rims, apply lids, and screw bands on fingertip tight.
Process (if canning):
Process jars in a boiling water bath for 10 minutes.
Remove and let cool undisturbed for 24 hours. Check seals.
Storage:
Canned: Store sealed jars in a cool, dark place for up to 1 year.
Not canned: Refrigerate and use within 3 weeks. Freeze for longer storage (up to 6 months).
