This delicious and easy to make homemade jam is made with raspberries, rhubarb, sugar, lemon juice, and pectin.
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.
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.
How to make Homemade 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.
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.
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Raspberry Rhubarb Jam
Equipment
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
Nutrition
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
I have never made anything with rhubarb. I want to try this jam! It looks delish!
Is tchristahis a liquid or powdered pectin?
Powder pectin.
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!
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.