Indulge in the mouthwatering flavors of Raspberry Rhubarb Jam, made with raspberries, rhubarb, lemon juice, and sure jell pectin. This low-sugar recipe, allows you to enjoy the perfect blend of sweet and tart as a canned or freezer jam all year round.
I am crazy about rhubarb! Whether it’s indulging in strawberry rhubarb pie, savoring a slice of rhubarb dump cake, or drizzling rhubarb syrup, I adore it all! In fact, I even freeze rhubarb whenever I have the chance, so I can enjoy it all year round.
Now you can’t have all this yummy rhubarb without making some jam! Most people usually go for a strawberry rhubarb jam. And let me tell you, it is delicious. But have you ever tried Raspberry Rhubarb Jam? It is AMAZING! There is something magical about pairing raspberries with rhubarb that really gets overlooked.
❤️ Why This Recipe Works:
It is easy. I know several people who let making jam scare them away. But it is actually a lot easier than you think. After I made it for the first time literally the first thing out of my mouth was “That was it? Really? Why have I been so scared all these years?”
The combination of raspberries and rhubarb is magical! They provide the perfect contracting flavors due to the tartness of the rhubarb which balances out the tangy yet bright sweetness of the raspberries. Thus, creating a delicious and refreshing flavor combination.
It is LOW SUGAR! I honestly can’t stand to buy jam in the stores. It is far too sickly sweet. I taste more sugar than the actual fruit flavor. You will notice that our raspberry rhubarb jam recipe calls for about half of the sugar that most recipes call for! Honestly, I found most recipes to be far too sweet and it would mask the natural flavor of the raspberries and rhubarb. When you lower the sugar then the fruit becomes the star flavor again. But in order to lower the sugar, you have to use the right ingredients to ensure it sets correctly. But don’t let that scare you. It is simply a matter of selecting the right ingredient and I show you which one to get!
This raspberry rhubarb jam recipe can be canned or frozen! Meaning you can preserve it in two different ways based on your preference!
So many uses! We all know the typical uses of jam right? Spread it on toast, bread, in a peanut butter and jam sandwich, etc. But there are so many other ways to enjoy it like spreading your strawberry rhubarb jam on fresh rolls, pancakes, waffles, southern cornbread, and biscuits, mixing it in yogurt, baking it in jam-filled shortbread cookies, baking it into cereal bars, and even adding it as a topping on ice cream or frozen yogurt!
🍓 Ingredients:
Some of the links below are Amazon affiliate links, which means that I will receive a small commission if you make a purchase through them. This helps me to keep this blog running and to provide you with free content.
Most of the ingredients are straightforward. You will need raspberries, rhubarb, lemon juice (freshly squeezed or bottled), and regular sugar.
Butter: we use butter when we are canning the jam. If you plan to simply use it fresh or freeze your jam, you won’t need the butter.
Pectin. To enhance the natural flavors of strawberries and rhubarb while reducing sugar, choosing the right pectin is key. Opt for a low-sugar or no-sugar pectin to let the fruit’s essence shine in this recipe. I usually use Sure-Jell 100% Natural Premium Fruit Pectin or Sure Jell No Sugar Pectin.
When I lived in Idaho and Utah (high altitude desert environment) I had great success with using regular sure-jell pectin. But if you want to play it safe, you can use the no-sugar pectin. I use the No Sugar Pectin whenever I make no cook strawberry freezer jam and it turns out perfect every time.
🍮 How to make the Jam
To begin you need fresh raspberries and rhubarb.
Gently wash the raspberries and ensure there are no leaves or stems attached.
The rhubarb should be cut into very small pieces. Smaller than regular chunks you would put into a pie.
In a large saucepan combine raspberries, rhubarb, lemon juice, and sure jell pectin.
Stir constantly
Heat until it comes to a rolling boil.
Add sugar
Return to a boil and boil for 1 minute, stirring constantly
Remove from heat
Stir in butter, this will disperse the scum and foam. (This step is completely optional but works wonders)
Skim off any excess foam
If you want to enjoy your jam now, pour it into a jar with 1/2″ headspace and allow it to sit for 30 minutes to set. Store in the fridge for up to 7-14 days.
For the rest of the jam, decide if you want to freeze your jam or if you are going to can the jam. Follow the appropriate instructions below.
🧊 Freezing Jam instructions
- Ladle cooked jam into freezer-safe airtight containers leaving 1” headspace. Foods when frozen expand. So you need the extra space for expansion so it won’t break the container.
- Place lids on top.
- Label jams with contents, month, and year it’s made.
- Let sit for 30 minutes before freezing or using.
- Place neatly upright in a freezer and store up to 1 year.
- To use; thaw overnight in the refrigerator.
🫙 Canning instructions
Prepare your jars and lids. Submerge seven clean half-pint jars in water and bring them to a boil. Once boiling, reduce the heat to low to keep the jars hot while you proceed with preparing the fruit. Or you can run them through a sanitizing cycle in your dishwasher.
Prepare your lids – ensure all rings are in good condition and do not contain any rust. The actual lids need to be new. Bring them to a boil in a small saucepot. Once boiling reduce the heat to low and keep them hot until it is time to place on the jar.
Begin heating the water for the water bath in your water bath canner or canning steam bath.
Ladle or pour your jam into prepared jars leaving ¼” headspace from the rim
Wipe the jar rims and threads with dampened paper towels
Gently position the lids on top of the jars and fasten the rings without overtightening them. Ensure the jars are kept in an upright position.
With tongs or on a canning rack, lower the jars into the water bath, and ensure that they are covered by at least an inch of water above the lids when submerged.
Bring to a boil and process half-pint jars of jam in a boiling water bath for about 10 to 15 minutes. Add additional processing time according to your elevation needs. (see notes below)
With tongs, carefully remove the jars to a rack or towel to cool (upright) completely. Set each jar at least 1″ apart to cool.
After the jars of jam are completely cool check the lids to ensure they have sealed by pressing the middle of the lid with a finger. If the lid springs back the jar has not sealed. It will need to be refrigerated and is not shelf stable. But they can still be eaten for up to 7-14 days when stored in the fridge.
If they have been sealed, label each jar with the contents and date. Store them in a dark cool place.
🏔️ High Altitude Adjustments for Canning
- 1.001 to 3,000 feet: Add 5 minutes to the processing time.
- 3,001 to 6,000 feet: Add 10 minutes to processing time.
- 6,001 to 8,000 feet: Add 15 minutes to the processing time.
- 8,001-10,000 feet: Add 20 minutes to your processing time.
🕰️ Storage:
Raspberry Rhubarb Freezer Jam lasts approximately 1 year in the freezer or 7-13 days in the fridge. When you are ready to use the jam, thaw it overnight in the refrigerator.
Canned Raspberry Rhubarb Jam lasts for up to 2 years if stored in a cool, dark place. It is important to follow proper canning procedures to ensure that the jam is safe to eat.
🫗 How to Fix Runny Jam
It’s a common occurrence even for experienced cooks. The liquid content in fruits can differ from batch to batch, and this variability can impact the gelling ability of pectin.
For every 4 cups of runny jam, whisk together 1/4 cup sugar and 1 tablespoon powdered pectin. Allow the mixture to boil again, this time for 5-10 minutes as it needs to reduce. Periodically check for thickening using the ‘plate test’.
🍽️ What is the Jam Plate Test?
The Jam Plate Test, also known as the “freezer test,” is a method used to check the consistency of jam before canning.
To perform the test, place a small plate in the freezer before you start making the jam. Allow the plate to chill while the jam reduces. After 5 minutes, a small amount of the cooked jam onto the chilled plate and left to cool for a few minutes. If the jam is ready, it should form a gel-like consistency and wrinkle slightly when pushed with a finger. If it’s too runny, it needs more cooking time.
⏲️ Cooking Tips:
- Have all the ingredients pre-measured into bowls and ready to add, before you even begin! It is crucial that you add the ingredients at the right time and not over-boil the jam.
- It is crucial that you stir the jam constantly once it begins cooking. If you don’t stir jam constantly, it can burn, foam up too much, not thicken properly, or cook unevenly.
- Do not double the batch. It will not set up correctly. As much as it is tempting to double the recipe to make it go faster. DO NOT DO IT! This is one time when you definitely need to make each batch individually. But I promise you, after you taste your homemade jam, it will be worth the little extra effort.
- The quality of the jam will depend on the quality of the fruit.
- If your raspberries aren’t ripe and sweet, you may need to slightly increase the amount of sugar in your recipe to compensate.
- You can use either fresh squeezed lemon juice or bottled. Both work.
- If you are not going to can your rhubarb jam, you can skip using the butter. It is mostly for when you are going to can the jam.
- If you use frozen rhubarb and frozen raspberries, I recommend you thaw the fruit and drain off any excess liquid before using it in the jam recipe. This helps to control the consistency of the jam and prevent it from becoming too watery.
This raspberry rhubarb jam makes approximately 7 half pints of jam. But that can sometimes fluctuate a little depending on factors such as
- How long it cooks
- The amount of time it takes to reach boiling point – sometimes it takes longer than other times based on room temperature or the temperature of the fruit. This means the fruit is “cooking” for different amounts of time as you wait for it to reach boiling point.
- How much the fruit breaks down depending on the ripeness and cooking time.
But I always prepare 7 half-pint jars. Sometimes I get 6 half pints and a little extra. Sometimes I get a full 7 half pints.
💭 FAQ’s
Rhubarb contains very little pectin so rhubarb jam definitely requires additional pectin to be added
It could be a number of reasons. 1. Not cooking it long enough. 2. You didn’t add enough pectin with the fruit. Or if the fruit is overly ripe, pectin levels are lower and it will need additional pectin added or cooked longer.
If too much sugar is added to the jam, it can affect the set of the jam and lead to a firmer, more crystallized texture. Additionally, it can also because your jam to be overly sweet that masks the taste of the fruit. In extreme cases, the jam can become too thick or hard, making it difficult to spread.
Yes, if your jam doesn’t set properly after it has cooled, you can reboil it to attempt to achieve the desired consistency. Follow the instructions outlined above for fixing runny jam.
If the jam has a foul odor, mold, or other foreign growths, changed color or texture, your jam has probably spoiled. If you see any of these signs, it is best to throw it out to avoid food poisoning.
When you freeze jam, it expands. If you don’t leave headspace, the jam can push the lid off the jar and make a mess. The amount of headspace you need will vary depending on the size of the jar and the amount of jam you are freezing. A good rule of thumb is to leave about 1/2-1 inch of headspace.
Absolutely. While I prefer to use seasonal produce when it’s fresh, the fact that both raspberries and rhubarb are cooked down in this recipe means that it doesn’t matter at all – using fresh or frozen fruit will have no impact on the final result.
If your canned jam did not seal properly, it is generally not recommended to reprocess the jars. Instead, treat it as if it is fresh jam. It can be used for up to 7-14 days If stored in the refrigerator.
A thick white film on your canned jam jars is likely caused by a process called “scaling.” This is a common occurrence if you have hard water. This is a cosmetic issue and should not affect the safety or quality of the jam. To prevent scaling, you can use distilled water for canning or add a small amount of vinegar to the canning water. To remove the white film, simply wash the jars with a mixture of vinegar and water.
Butter acts as an anti-foaming agent and helps prevent excessive foaming, making it easier to skim off any foam that does form. Butter can also contribute to the texture and mouthfeel of the jam. It adds a touch of richness and smoothness to the final product. It’s important to note that adding butter is completely optional, and it is ultimately up to your preference.
Remember to pin this RASPBERRY RHUBARB JAM to Pinterest!
Use the button on the recipe card or the share buttons on the side or bottom of this page.
Raspberry Rhubarb Jam
This raspberry rhubarb jam recipe is a must-try for any jam lover! The perfect combination of sweet, tangy, and tart, this jam is not only easy to make but can also be canned or frozen for enjoying all year round.
Ingredients
- 4 cups raspberries
- 4 cups cut/diced Rhubarb
- 1 box Low sugar Sure Jell Fruit Pectin or No sugar needed Sure Jell Pectin
- 2 Tablespoons lemon juice
- 4½ cup Sugar
- 1 tsp butter (optional - used for canning)
Instructions
Jam Instructions
- To begin you need fresh raspberries and Rhubarb.
- Wash the raspberries and remove any leaves and stems.
- The rhubarb should be cut into very small pieces. Smaller than regular chunks you would put into a pie.
- In a large saucepan combine raspberries, rhubarb, lemon juice, and sure jell pectin.
- Stir constantly
- Heat until it comes to a rolling boil.
- Add sugar
- Return to a boil and boil for 1 minute, stirring constantly
- Remove from heat
- Stir in butter, this will disperse the scum and foam. (This step is completely optional but works wonders)
- Skim off any excess foam
If you want to enjoy your jam now, pour it into a jar with 1/2" headspace and allow it to sit for 30 minutes to set. Store in the fridge for up to 7-14 days.
For the rest of the jam, decide if you want to freeze your jam or if you are going to can the jam. Follow the appropriate instructions below.
Freezing Instructions
- Ladle into freezer-safe airtight containers leaving 1” headspace.
- Place lids on top.
- Label jams with contents, month, and year it's made.
- Let sit for 30 minutes before freezing or using it to allow the jam to set.
Canning Instructions
- Prepare your jars and lids. Submerge seven clean half-pint jars in water and bring them to a boil. Once boiling, reduce the heat to low to keep the jars hot while you proceed with preparing the fruit. Or you can run them through a sanitizing cycle of your dishwasher.
- Prepare your lids - ensure all rings are in good condition and do not contain any rust. The actual lids need to be new. Bring them to a boil in a small saucepot. once boiling reduce the heat to low and keep them hot until it is time to place on the jar.
- Begin heating the water for the water bath in your canner or canning steam bath.
- Ladle or pour your jam into prepared jars leaving ¼” headspace from the rim
- Wipe the jar rims and threads with dampened paper towels
- Gently position the lids on top of the jars and fasten the rings without overtightening them. Ensure the jars are kept in an upright position.
- With tongs or on a canning rack, lower the jars into the water bath, and ensure that they are covered by at least an inch of water above the lids when submerged.
- Bring to a boil and process half-pint jars of jam in a boiling water bath for about 10 to 15 minutes. Add additional processing time according to your elevation needs. (see notes below)
- With tongs, carefully remove the jars to a rack or towel to cool (upright) completely. Set each jar at least 1" apart to cool.
- After the jars of jam are completely cool check the lids to ensure they have sealed by pressing the middle of the lid with a finger. If the lid springs back the jar has not sealed. It will need to be refrigerated and is not shelf stable. But they can still be eaten for up to 7-14 days when stored in the fridge.
- If they have been sealed, label each jar with the contents and date. Store them in a dark cool place.
Notes
This makes approximately 7 half pints of jam. But that can sometimes fluctuate a little depending on factors such as
- How long it cooks
- The amount of time it takes to reach boiling point - sometimes it takes longer than other times based on room temperature or the temperature of the fruit. This means the fruit is "cooking" for different amounts of time as you wait for it to reach boiling point.
- How much the fruit breaks down depending on the ripeness and cooking time.
But I always prepare 7 half-pint jars. Sometimes I get 6 half pints and a little extra. Sometimes I get a full 7 half pints.
Do Not Double The Recipe! Jam relies on a precise balance of fruit, sugar, and pectin to set properly. When you double a recipe, it can be challenging to maintain this balance, resulting in a longer cooking time and potential inconsistencies in the final product. Thus each batch must be made individually.
Adding the butter is completely optional. But it will definitely help decrease the amount of foam your jam will produce. You don’t want foam at all in your jam. It messes with the texture and canning process.
Have all the ingredients pre-measured into bowls and ready to add, before you even begin! It is crucial that you add the ingredients at the right time and not over-boil the jam.
It is crucial that you stir the jam constantly once it begins cooking. If you don't stir jam constantly, it can burn, foam up too much, not thicken properly, or cook unevenly.
Freezing headspace: When you freeze jam, it expands. If you don't leave enough headspace, the jam can push the lid off the jar or burst the jar and make a mess. The amount of headspace you need will vary depending on the size of the jar and the amount of jam you are freezing. A good rule of thumb is to leave about 1/2-1 inch of headspace.
Storing:
Raspberry Rhubarb Freezer Jam lasts approximately 1 year in the freezer or 7-13 days in the fridge. When you are ready to use the jam, thaw it overnight in the refrigerator.
Canned Raspberry Rhubarb Jam lasts for up to 2 years if stored in a cool, dark place. It is important to follow proper canning procedures to ensure that the jam is safe to eat.
High Altitude Adjustments for Canning
- 1.001 to 3,000 feet: Add 5 minutes to the processing time.
- 3,001 to 6,000 feet: Add 10 minutes to processing time.
- 6,001 to 8,000 feet: Add 15 minutes to the processing time.
- 8,001-10,000 feet: Add 20 minutes to your processing time.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Ball Freezer Jars 8 oz Half Pint 3pk -
McSunley Water Bath Canner with Glass Lid, Induction Capable, 21.5Qt, Stainless Steel -
Sure-Jell 100% Natural Premium Fruit Pectin 1.75 oz - PACK OF 4 -
Sure Jell No Sugar Pectin, 1.75 oz (Pack of 4) -
Kerr 0501 regular mason jar half pint, 8oz (pack of 12) -
Kitchen Crop VKP Brands Steam Canner, 7 Quart Jar Capacity, Silver
Nutrition Information:
Yield:
28Serving Size:
1/4 cupAmount Per Serving: Calories: 155Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 10mgCarbohydrates: 39gFiber: 2gSugar: 34gProtein: 0g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Busy Creating Memories attempts to provide accurate nutritional information, these figures are only estimates.
Lora
Tuesday 25th of July 2023
If I want to remove the seeds from the raspberries do I use enough berries so I have the four cups of the pulp when done?
Amber Edwards
Thursday 10th of August 2023
yes, that is right. You will want 4 cups of berry pulp to go with the rest of the fruit and pectin.
Diane Jeffords
Thursday 13th of February 2020
I am so happy that I found your recipe. I have made it probably about 8 times already and my family keeps going through the jars as fast as I can make it! So thank you for sharing this fabulous recipe!!
The Best Ever Easy American Berry No Bake Cheesecake Recipe
Wednesday 20th of June 2018
[…] Raspberry Rhubarb Jam […]
Arlene
Thursday 6th of July 2017
Just wondered if I could substitute liquid pectin (Certo) for the powdered sure jell. The recipe looks wonderful!
Amber
Tuesday 11th of July 2017
yes you can!
Fruit Filled Breakfast Cereal Bars Recipe for an easy Morning on the go
Friday 5th of May 2017
[…] Raspberry Rhubarb Jam […]