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 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 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 ½-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.
More Jam Recipes
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Raspberry Rhubarb Jam
Equipment
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
Nutrition
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Courtney says
this was absolutely splendid! 10/10
Nourhen says
Great recipe! I’m glad I finally tried making my own jam 😀 not my mother nor my mother-in-law! hehe
I used only 5 cups of sugar. It tasted soo sweet before cooling off but after it was perfect!! It kept the little sourness of raspberries and rhubarb
Jessica Robinson says
Glad to hear you enjoyed it!
Janet says
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.
Jessica Robinson says
That addition sounds incredible!
Greer Bacon says
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.
Jessica Robinson says
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.
Leah says
,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
Jessica Robinson says
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.
Leah says
Thank you SOOO MUCH for responding.
Jessica Robinson says
Of course! Happy to help! Let me know if you need anything else!
April says
Made this with frozen raspberries and fresh rhubarb. It jelled up perfectly and tastes wonderful. My raspberry lovers are extremely happy!
Jessica Robinson says
April,
Thrilled to hear you loved the taste and it jelled up perfectly!
Susan Quay says
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.
Jessica Robinson says
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!
Kim Riley says
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!!
Jessica Robinson says
Hi Kim,
Thanks so much! Very happy to hear that you loved the jam recipe. Orange zest sounds like a great addition.
Carl says
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.
Renee Schooler says
Can I use less sugar?
Jessica Robinson says
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.
Abby says
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.
Jessica Robinson says
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.”
Rebecca Beasley says
What are the nutritional values for? Tablespoon?
Jessica Robinson says
Rebecca,
If you figure on about 16 tablespoons per 8-ounce. So roughly 30-35 calories per tablespoon. But, again, everything in moderation.
Peggy says
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!
Jessica Robinson says
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.
Christa says
Is tchristahis a liquid or powdered pectin?
Jessica Robinson says
Powder pectin.
Laura Reigel says
I have never made anything with rhubarb. I want to try this jam! It looks delish!
Judy says
I just made this jam. It thickened very nicely. I am surprised at how many seeds raspberries have!
Jessica Robinson says
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!