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

Raspberry Rhubarb Jam

Homemade Raspberry Rhubarb jam with pectin is easy to make. Sweet and tart flavors.

Course Preserves
Cuisine American, Southern
Keyword jam with pectin, raspberry rhubarb jam
Prep Time 15 minutes
Cook Time 15 minutes
Servings 10 8-ounce jars
Calories 598 kcal
Author Jessica Robinson

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

  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.

  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.

  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.

  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.

  5. 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.

  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.

  7. 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.

  8. 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 Facts
Raspberry Rhubarb Jam
Amount Per Serving
Calories 598 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 13mg1%
Potassium 170mg5%
Carbohydrates 154g51%
Fiber 5g21%
Sugar 143g159%
Protein 1g2%
Vitamin A 45IU1%
Vitamin C 20.4mg25%
Calcium 39mg4%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.