Description
This Homemade Raspberry Rhubarb Jam combines juicy raspberries with bright, tangy rhubarb for a perfectly balanced sweet-tart spread. Easy to make with simple ingredients, this flavorful jam is delicious on toast, biscuits, pancakes, yogurt, and homemade desserts.
Ingredients
Scale
Ingredients
- 4 cups fresh raspberries
- 3 cups fresh rhubarb, chopped into small pieces
- 4 cups granulated sugar
- 2 tbsp fresh lemon juice
- 1 package (1.75 oz) powdered fruit pectin
- 1/2 tsp vanilla extract (optional)
Instructions
Instructions
- Prepare the fruit: Wash the raspberries and chop the rhubarb into small pieces. Add both fruits to a large saucepan.
- Cook the fruit mixture: Add lemon juice and pectin. Cook over medium-high heat, stirring frequently, until the mixture reaches a rolling boil.
- Add sugar: Stir in the sugar all at once. Return the mixture to a full boil and cook for 1 minute while stirring constantly.
- Finish the jam: Remove from heat and stir in vanilla extract if desired. Skim off any foam from the surface.
- Store: Pour hot jam into clean jars, leaving proper headspace. Cool and refrigerate, or process using a water bath canning method for longer storage.
Notes
For the best flavor, use ripe raspberries and fresh rhubarb during peak season. If using frozen fruit, thaw completely and drain excess liquid before cooking. The jam thickens further as it cools and can be stored in the refrigerator for several weeks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 42
- Sugar: 10g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: homemade raspberry rhubarb jam, raspberry rhubarb preserves, sweet tart jam recipe, easy homemade jam, rhubarb fruit spread, summer jam recipe
