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).