I love Summer and Autumn! It is when I get to really let my creative juices flow and I can store up food for the winter. One of my favorite items to add to my food storage every year are my jams. I make a lot of different types of jam. One of the favorites is Raspberry Rhubarb Jam.
Yep, you heard that right, RASPBERRY rhubarb jam. Oh I make a divine Strawberry Rhubarb Jam as well. And even a delicious Blueberry Rhubarb Jam. But today I’m going to share with you my Raspberry Rhubarb Jam recipe. Why? Well, because I went raspberry picking and ended up with a lot. That’s why. Ha! When I harvest strawberries, and blueberries I will be sharing my other berry Rhubarb Jam recipe as well.
Raspberry Rhubarb Jam Recipe
- 4 cups raspberries
- 4 cups cut/diced Rhubarb
- 1 box Sure Jell Fruit Pectin] or [No sugar needed Sure Jell Pectin
- 1 tsp butter
- 2 Tablespoons lemon juice
- 4½ cup Sugar
- To begin you need fresh raspberries, and rhubarb.
- Raspberries do not need to be crushed, as they will mix well during the cooking process
- The rhubarb should be cut into very small pieces. Smaller than regular chunks you would put into a pie.
- Prepare your jars and lids according to canning directions and have them ready to go.
- Begin heating the water for the water bath in your canner.
- In a large sauce pan combine Raspberries, rhubarb, butter, 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
- Skim off any excess foam
- pour into prepared jars leaving ⅛” from rim
- Wipe edges of jars
- Apply lids to an exact fit
- Process jars of jam in a water bath according to your elevation needs.
- Remove Jars and place upright on a towl to cool completely.
- After Jars are completely cool check lids to ensure they have sealed by pressing the middle of the lid with finger. If the lid springs back the jar has not sealed. It will need to be refridgerated and is not shelf stable.
Raspberry Rhubarb Jam making Hints
The processing time in a water bath is based on your altitude above sea level. Altitudes 1,000-3,000 feet you need to add 5 minutes. 3,001- 6,000 feet you need to add 10 minutes. 6,001- 8,000 feet needs to add 15 minutes. 8,001-10,000 feet need to add 20 minutes to your processing time.
You will notice most jam recipes call for twice as much sugar as my recipe does. Honestly, the reason why I began making my own jam is because I couldn’t stand how sweet store bought jam was. Plus I wanted natural jam, not jam stuffed with preservatives. So I have played with the recipe over the years until I have come up with the perfect level of sweetness. It’s not too tart, yet not too sweet. It allows the flavors of the raspberry and Rhubarb to really sing.
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.
Do not double this recipe. If you are processing a lot of jam, you will need to make each batch individually. Ok, so I’m super lazy and I have sometimes doubled this recipe. But let me tell you why you shouldn’t. It only turns out about 50% of the time when you double the batch. Half of my jars turn out with the perfect consistency and the others turn out a little runny. So if you don’t mind runny jam, then go ahead. Otherwise, I’d recommend making each batch individually.
If you have hard water, a cool trick is adding some white vinegar to the water in your water bath. Other wise you will end up with a thick white film on all your jars when you remove them. It’s not harmful. You just have to wash the film off afterwards. But really who wants to do that? Just add a little vinegar to the water bath and poof! No more white film to wash off!
You have a choice which pectin to use in the jam. The Regular Sure Jell Pectin or the No Sugar Needed Sure Jell Pectin. If you happen to use regular Sure Jell with your jam and it turns out more runny than you prefer, then next time you will want to use the no sugar needed Sure Jell pectin. I have used regular Sure Jell and it turns out to a fairly good texture about 90% of the time. But I think next time I will try the no sugar needed pectin and see if I have a better percentage.
One of the most important things you can do when making jam is make sure you have all the ingredients premeasured 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. And crucial that you stir constantly. So when you have the sugar premeasured in a bowl; when the time comes you can simply add it in with one hand while you continue stirring with the other hand.
So there you have it! Our famous Raspberry Rhubarb jam recipe! It is super popular among our family, friends and neighbors. Basically anyone that has tasted it has given rave reviews over it. I hope you enjoy it as well!
If you need another option for processing your Rhubarb, be sure to try our Strawberry Rhubarb Dump Cake! If you wanted you could even make it with Raspberries instead of Strawberries!
Do you have any jam making tips?
What is the first thing you will spread with our Raspberry Rhubarb Jam?
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