• Skip to main content
  • Skip to primary sidebar

A Farmgirl's Kitchen® logo

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • About
    • Privacy Policy
  • Farm Fresh
  • Recipes
  • Contact
  • Shop
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
    • Privacy Policy
  • Farm Fresh
  • Recipes
  • Contact
  • Shop
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Sauces & Jellies » Raspberry Rhubarb Jam

    Published: Jun 29, 2019 · Modified: Jul 8, 2021 by Jessica Robinson · This post may contain affiliate links

    Raspberry Rhubarb Jam

    10.5K shares
    • Facebook
    • Email
    Jump to Recipe
    glass jar of raspberry rhubarb jam on wooden cutting board, slices of rhubarb, fresh raspberries surrounding.

    Raspberry Rhubarb Jam combines the most delicious flavors into a simple homemade jam. This delicious and easy to make homemade jam is made with raspberries, rhubarb, sugar, lemon juice, and pectin.

    Raspberry Rhubarb Jam with pectin is sweet and tart flavors for the perfect homemade jam recipe. You’ll have jam from scratch in about 15 minutes and with only 5-ingredients.

    Raspberry rhubarb jam in glass jar with spoon, raspberries and rhubarb pieces in glass Depression glass tea cups.

    Raspberry and rhubarb are flavors that go so well together. Raspberry Rhubarb Jam with pectin is sweet and tart for the perfect homemade jam recipe. If you’ve never made homemade jam, don’t fret you’ll be okay. Be sure and try my Mixed Berry Jam.

    This easy jam recipe will leave you wanting more. You’ll need only a few simple things you may already have. In addition, a water bath canner is used to sterilize jars and process the jars of jam.

    glass jar of homemade jam with tag tied on with natural twine.

    I’ve been making homemade jam with pectin for years. In our farm kitchen, we love using Pomona’s Pectin. It comes with pectin and calcium water you combine with water. This is the commercial pectin that we’ve been using for years. Order it on Amazon! 

    Raspberries grew on the entire length of our farm driveway as a kid. Rhubarb was along the entire edge of our annual vegetable garden. Did you know that you can harvest rhubarb, wash, cut, bag and freeze it? That way when the mood strikes for homemade jam or Strawberry Rhubarb pie– you’re ready! Be sure and visit Ball Canning’s website for more tips on home canning.

    Handmade wooden bowl filled with fresh raspberries.

    How to make Raspberry Rhubarb Jam

    Step 1: In a 8 to 10-quart saucepan over low to medium heat, cook the raspberries and rhubarb until soft. Lightly mash the fruit with a potato masher and set the pan aside.

    Step 2: Prepare a water bath canner. Heat the jars and lids in simmering water until ready for use. Do not boil. Set the bands aside.

    Step 3: In a glass measuring cup, combine 2 cups of the sugar with the pectin. Add the lemon juice and sugar/pectin mixture to the berries. Over high heat, bring the mixture to a full rolling boil that cannot be stirred down. Stirring frequently with a wooden spoon. Boil for 1 minute.

    Step 4: Immediately add the remaining sugar and bring back to a full boil for 1 minute, stirring constantly. Turn the heat to low to keep the jam warm, but not cooking it any further. Skim foam if necessary.

    raspberry rhubarb jam on spoon on top of glass jar with loose berries and rhubarb on wooden cutting board.

    Step 5: Ladle hot jam into jars, leaving a ½-inch headspace. Wipe the rim of jars with a clean, damp paper towel. Twist the bands on until they are fingertip tight.

    glass Mason jars of homemade raspberry jam on reclaimed wood boards.

    Step 6: Process jars in the water bath canner for 10 minutes, adjusting for altitude. Remove the jars carefully from the canner and allow to cool on a kitchen towel. As the jars seal, they will often make a pinging sound.

    Our family has always had a great love of raspberries. Have you tried my Raspberry Oatmeal Bars? Those are a favorite, along with Raspberry Frosting on lemon cupcakes, Blackberry Raspberry Lemonade, Raspberry Muffins, and Raspberry Iced Tea.

    homemade raspberry jam in a glass jar with scoop on spoon.

    More Jam Recipes

    • Raspberry Peach Jam
    • Mixed Berry Jam

    Did you make one of my recipes? Please take a moment to leave a star rating. Also, if you are on Pinterest, please feel free to leave a comment there! Follow A Farmgirl’s Kitchen on FACEBOOK, PINTEREST and YouTube and subscribe my mailing list for ALL the latest recipes!

    4.86 from 7 votes
    Raspberry rhubarb jam in glass jar with spoon, raspberries and rhubarb pieces in glass Depression glass tea cups
    Print Rate this Recipe

    Raspberry Rhubarb Jam

    Prep Time15 mins
    Cook Time15 mins
    Homemade Raspberry Rhubarb jam with pectin is easy to make. Sweet and tart flavors.
    Course: Preserves
    Cuisine: American, Southern
    Servings: 10 8-ounce jars
    Calories: 598kcal
    Author: Jessica Robinson

    Equipment

    • Water Bath Canner

    Ingredients

    • 5 ½ cups fresh or frozen raspberries
    • 2 cups chopped rhubarb (1-inch pieces)
    • 7 cups granulated sugar
    • 1 package fruit pectin (1.75-ounce)
    • 2 tablespoons lemon juice

    Instructions

    • In a 8 to 10-quart saucepan over low to medium heat, cook the raspberries and rhubarb until soft. Lightly mash the fruit with a potato masher and set the pan aside.
    • Prepare a water bath canner. Heat the jars and lids in simmering water until ready for use. Do not boil. Set the bands aside.
    • In a glass measuring cup, combine 2 cups of the sugar with the pectin. Add the lemon juice and sugar/pectin mixture to the berries. Over high heat, bring the mixture to a full rolling boil that cannot be stirred down. Stirring frequently with a wooden spoon. Boil for 1 minute.
    • Immediately add the remaining sugar and bring back to a full boil for 1 minute, stirring constantly. Turn the heat to low to keep the jam warm, but not cooking it any further. Skim foam if necessary.
    • Ladle hot jam into hot jars, leaving ½-inch headspace. Wipe the rims with a clean, damp paper towel. Center the lids on the jars. Apply the bands until the fit is fingertip tight.
    • Process jars in the water bath canner for 10 minutes, adjusting for altitude. Remove the jars carefully from the canner and allow to cool on a kitchen towel. As the jars seal, they will often make a pinging sound.
    • Do not touch the jars for 24 hours. Check the lids for seal after 24 hours. The lid should not flex up and down when the center is pressed.
    • Store jars in a cool, dry place. If a jar doesn't seal, store in the refrigerator for up to 8 weeks.

    Recipe Notes

    Pomona’s Pectin is my preferred choice for pectin. It’s available in stores and online.
    Granulated Vegetable Defoamer can be used to dissolve the foam on jam. You can find it from most maple syrup equipment suppliers. This helps eliminate the foam from your jams and jellies, and preserves but does not add dairy contamination as using butter will.
    Remove and handle hot jars with a pair of rubber tipped tongs.

    Nutrition

    Calories: 598kcal | Carbohydrates: 154g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 170mg | Fiber: 5g | Sugar: 143g | Vitamin A: 45IU | Vitamin C: 20.4mg | Calcium: 39mg | Iron: 0.7mg
    Tried this Recipe? Pin it for Later!Mention @AFarmgirlsKitchen or tag #afarmgirlskitchen!

    Disclosure: A Farmgirl’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

    « Homemade Blueberry Slab Pie
    Strawberry Mango Ice Pops »

    Reader Interactions

    Comments

    1. Janet says

      June 26, 2022 at 10:51 am

      5 stars
      Delicious jam. I added 1/3 cup minced jalapeno. Just a little heat. Set up nicely. Our wild raspberry bushes have overdone themselves this year. So glad I found this recipe. I got 8 1/2 pint jars.

      Reply
      • Jessica Robinson says

        June 28, 2022 at 11:37 am

        That addition sounds incredible!

        Reply
    2. Greer Bacon says

      June 07, 2022 at 4:46 pm

      I made the recipe using the recommended 7 cups of sugar. I found that the sugar overwhelmed the raspberry-rhubarb flavor. Next time, I will reduce the sugar to 5-6 cups and see how it is.

      Reply
      • Jessica Robinson says

        June 08, 2022 at 6:26 pm

        It really depends on how tart your rhubarb is at the time. Different varieties of rhubarb are more tart than others, depending on where you live. You are certainly welcome to use a cup or two less sugar to your personal preference.

        Reply
    3. Leah says

      November 06, 2021 at 9:13 am

      ,Hi Jessica, I also buy Pomona Pectin in bulk. Would you please send me the amount of Pectin and Calcium water you use in this particular recipe. Rhubarb isn’t even listed on the insert. The design your own recipe doesn’t match up with the quantities for ingredients that you do provide. Thanks, Leah

      Reply
      • Jessica Robinson says

        November 06, 2021 at 1:17 pm

        Hello Leah,
        I use equal parts of pectin and calcium water. While I’m normally making a larger batch, you can use about 1 1/2 tablespoons each for this size batch. Remember to mix the pectin into the sugar so it doesn’t clump.

        Reply
        • Leah says

          November 06, 2021 at 1:40 pm

          Thank you SOOO MUCH for responding.

          Reply
          • Jessica Robinson says

            November 06, 2021 at 1:49 pm

            Of course! Happy to help! Let me know if you need anything else!

            Reply
    4. April says

      September 06, 2021 at 3:25 pm

      5 stars
      Made this with frozen raspberries and fresh rhubarb. It jelled up perfectly and tastes wonderful. My raspberry lovers are extremely happy!

      Reply
      • Jessica Robinson says

        September 07, 2021 at 9:49 am

        April,
        Thrilled to hear you loved the taste and it jelled up perfectly!

        Reply
    5. Susan Quay says

      September 04, 2021 at 2:06 pm

      5 stars
      I made this and we absolutely love it. Not overly sweet, set up perfectly. And so easy. This was my first time making Jam, and now I feel like a pro, with my 12 (yes, I got 12 8-oz jars) jars of Jam sitting on my counter.

      Reply
      • Jessica Robinson says

        September 04, 2021 at 8:04 pm

        So happy to hear you loved the jam! Congratulations on your first time at making homemade jam! So happy to hear it came out great and you loved the flavors!

        Reply
    6. Kim Riley says

      September 17, 2020 at 7:28 pm

      5 stars
      Made this recipe three times all with stellar results. In my latest batch I added the zest of one orange and a teaspoon of cardomom, just a deelish!!

      Reply
      • Jessica Robinson says

        September 17, 2020 at 10:21 pm

        Hi Kim,
        Thanks so much! Very happy to hear that you loved the jam recipe. Orange zest sounds like a great addition.

        Reply
    7. Carl says

      September 02, 2020 at 5:08 pm

      5 stars
      Thank you for sharing this recipe! On a prior trip to England I stumbled onto Raspberry Rhubarb Rose Preserves, which were incredible. Your recipe duplicates it very nicely with the addition of 3/4 teaspoon rosewater. (I tried a batch with 1 tsp once. It was extremely… ahem(clears throat and coughs) FLORAL.

      Reply
    8. Renee Schooler says

      August 31, 2020 at 11:36 am

      Can I use less sugar?

      Reply
      • Jessica Robinson says

        August 31, 2020 at 11:41 am

        Renee,
        I suppose you could if you want. However, I only use enough sugar in my jam recipes to make it a tasty jam. It may seem like a lot of sugar, but it’s really not. Sugar naturally draws out the juice in the fruit. Plus you need sugar to offset the tartness of rhubarb.

        Reply
    9. Abby says

      July 28, 2020 at 10:58 pm

      4 stars
      Made this recipe and it turned out great! I just don’t think I can really taste the rhubarb. I might try again, but perhaps adjust the ratio of raspberry and rhubarb and see how that goes.

      Reply
      • Jessica Robinson says

        August 02, 2020 at 11:04 am

        Abby,
        Yes, this is not heavily a rhubarb taste. You can certainly add more rhubarb than raspberries if you desire a more rhubarb flavor. But, it’s a recipe for “Raspberry Rhubarb Jam.”

        Reply
    10. Rebecca Beasley says

      June 07, 2020 at 6:30 pm

      What are the nutritional values for? Tablespoon?

      Reply
      • Jessica Robinson says

        June 07, 2020 at 6:44 pm

        Rebecca,
        If you figure on about 16 tablespoons per 8-ounce. So roughly 30-35 calories per tablespoon. But, again, everything in moderation.

        Reply
    11. Peggy says

      May 08, 2020 at 2:35 pm

      You mention Pomona Pectin several times in your post, but it’s obvious you’re not using it in this recipe since you’re calling for a whole box of pectin. Can you please clarify what type of pectin this particular recipe calls for? I’m very interested in making this recipe as I have two very active rhubarb plants. Thanks!

      Reply
      • Jessica Robinson says

        May 08, 2020 at 3:09 pm

        Hello Peggy,
        I very much use Pomona’s Pectin. I buy it in bulk. But, for the normal home cook/consumer saying use a “box of pectin” is the more appropriate thing. Pomona’s Pectin comes in individual boxes. (which I’ve linked to within this post) Follow the directions within Pomona’s Pectin for the proper amount of pectin and calcium water. Again, it comes in individual boxes. Directions are on the box.

        Reply
    12. Christa says

      May 07, 2020 at 10:00 am

      Is tchristahis a liquid or powdered pectin?

      Reply
      • Jessica Robinson says

        May 07, 2020 at 6:20 pm

        Powder pectin.

        Reply
    13. Laura Reigel says

      July 25, 2019 at 10:21 pm

      5 stars
      I have never made anything with rhubarb. I want to try this jam! It looks delish!

      Reply
      • Judy says

        July 25, 2020 at 5:46 pm

        I just made this jam. It thickened very nicely. I am surprised at how many seeds raspberries have!

        Reply
        • Jessica Robinson says

          July 25, 2020 at 9:39 pm

          Judy,
          Yes, raspberries have a lot of seeds. You can certainly put them through a food mill/strainer if you wish to take some or all of the seeds out. Blackberries have even larger seeds!

          Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Yes, I would like to receive emails from A Farmgirl's Kitchen. Sign me up!


    By submitting this form, you are consenting to receive marketing emails from: A Farmgirl's Kitchen, Dixon Road, Graham , NC, 27253. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact

    Primary Sidebar

    Meet Jessica

    Hi I’m Jessica!

    Meals are meant to be shared around the dinner table. My recipes are farm-inspired with a modern twist for active families. All of my recipes use simple and readily available ingredients. Read more →

    • Facebook
    • Instagram
    • Pinterest

    Cast Iron Cooking and Baking

    Caramel Apple Pie

    apple fritters on baking rack with glaze drying.

    Homemade Apple Fritters

    Red Dutch oven with Boeuf Bourguignon

    Classic Boeuf Bourguignon

    Chicken fajitas with onions and peppers being hand held

    Cast Iron Chicken Fajitas

    Blackberry hand pies on wooden cutting board, loose blackberries around.

    Blackberry Hand Pies

    Apple donuts coated in cinnamon sugar.

    Apple Cider Donuts

    Home Canning

    Dill pickle spears in clear glass jar with clasp lid and rubber orange seal on small wooden cutting board.

    Dill Pickles Recipe

    Jar of raspberry peach jam on wooden cutting board, floral spoon in jar.

    Raspberry Peach Jam

    Mason jars of marinara sauce on wooden cutting board, tomato quarters, fresh herbs, whole garlic cloves.

    Marinara Sauce Recipe

    Vintage Mason jars filled with multi color pickled sweet peppers.

    Pickled Peppers

    raspberry rhubarb jam on spoon on top of glass jar with loose berries and rhubarb on wooden cutting board

    Raspberry Rhubarb Jam

    Homemade Pie Recipes

    Cobbler with lattice pie crust in white baking dish, apples around.

    Apple Cobbler

    Cherry cobbler with lattice crust, fresh cherries around, wooden spoon.

    Cherry Cobbler

    Cherry pie with crumb topping in dual handle white pie pan.

    Cherry Crumb Pie

    Peach crumb pie with peaches in background.

    Peach Crumb Pie

    Blueberry cobbler with lattice pie crust, fresh blueberries around.

    Blueberry Cobbler

    Crumb apple pie on wooden cutting board, red and green apples around.

    Apple Crumb Pie

    Chili & Soups

    Red Dutch oven with Boeuf Bourguignon

    Classic Boeuf Bourguignon

    bowl of Italian sausage soup, topped with shredded yellow cheddar cheese and slices of French baguette to side of bowl

    Sausage and Vegetable Soup

    pulled pork on a soft roll topped with coleslaw

    Slow Cooker Pulled Pork

    The Best Mac and Cheese Recipe is super creamy and topped with Applewood Bacon Pulled Pork. This dish uses two different kinds of cheeses in a homemade cheese sauce for the ultimate comfort food! #bestmacandcheese #recipes #recipe #kidfriendly #macandcheese #macaroni

    Homemade Mac and Cheese

    loaded baked potato soup with crumbled bacon pieces, shredded cheddar cheese, sour cream, and thin slices of green onions in a white glass bowl with large spoon to the right of the bowl

    Homemade Potato Soup

    Beef stew with carrots, potatoes, celery in small white bowl, spoon on right.

    Braised Brisket Stew

    Footer

    ↑ back to top

    About

    • About
    • Contact

    Follow Us On

    • Facebook
    • Twitter
    • Instagram
    • Pinterest

    Policies

    • Privacy Policy
    • Accessibility Statement

    Copyright 2022 - A Farmgirl's Kitchen ®