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.
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!
How to make Jam with Pectin:
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.
Step 5: Ladle hot jam into jars, leaving a 1/2-inch headspace. Wipe the rim of jars with a clean, damp paper towel. Twist the bands on until they are fingertip tight.
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.
If you’ve never made homemade jam, don’t fret you’ll be okay. This easy jam recipe will leave you wanting more. Also try my Mixed Berry Jam recipe. That’s one of my most popular jam recipes. 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. I hope you enjoy the raspberry rhubarb jam as much as we do!
Do you love my recipes? If you have a moment, would you please leave a star rating and share on social media using the hashtag #afarmgirlskitchen
Raspberry Rhubarb Jam
Homemade Raspberry Rhubarb jam with pectin is easy to make. Sweet and tart flavors.
Ingredients
- 5 1/2 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 1/2-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.
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
Leave a Reply