• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Kelly Neil logo

  • Fall Recipes
  • Recipes
  • About
  • Portfolio
  • Contact
  • Subscribe
menu icon
go to homepage
  • Fall Recipes
  • Recipes
  • About
  • Portfolio
  • Contact
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Fall Recipes
    • Recipes
    • About
    • Portfolio
    • Contact
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Kelly Neil » Recipes » Spring

    Raspberry Rhubarb Jam (small-batch)

    Published: Jun 17, 2020 · Modified: Feb 8, 2022 by Kelly Neil · 2 Comments

    • Share
    • Tweet
    • Email
    • Print
    Jump to Recipe Print Recipe
    Raspberry rhubarb jam has rich ruby colour, reduced sugar, and only 5 ingredients! Make this small-batch, no-added-pectin jam recipe in less than 20 minutes.
    Prep Time: 5 minutes mins
    Cook Time: 15 minutes mins
    Total Time: 20 minutes mins
    A small glass jar of raspberry rhubarb jam on a stone surface next to a white windowsill.

    So far this spring I’ve made three rhubarb pies, rhubarb curd, rhubarb crisp, and rhubarb simple syrup. As spring draws to a close I thought I’d finish up with a small-batch of raspberry rhubarb jam.

    Small-batch jams are one of my favourite things to make! You literally throw chopped fruit in a pot with sugar and lemon juice, and cook it down until it’s thick and sticky.

    The best part is you can make it with fresh or frozen fruit, so you can chop up spring rhubarb and freeze it as you wait for raspberry season to arrive.

    Jump to:
    • Ingredients
    • How To Make Step-By-Step
    • Using A Thermometer
    • Notes & Tips
    • 🖨 Recipe
    Rhubarb and frozen raspberries in a small silver pot shot from overhead.

    Ingredients

    • raspberries, fresh or frozen
    • rhubarb, fresh or frozen
    • sugar
    • lemon juice
    • salt
    Rhubarb, raspberries, sugar, salt, and lemon juice in a small silver pot from overhead.

    How To Make Step-By-Step

    • Place raspberries, rhubarb, sugar, lemon juice, and salt in a medium-sized pot (choose a pot with deep sides in case of splattering). Bring to a boil over high heat and boil for 1 to 2 minutes.
    • Reduce the heat to medium and continue to vigorously simmer for 10-15 minutes, or until you reach 220ºF (105ºC) on a thermometer. When you reach temperature, your jam will be thick and sticky.
    • Carefully spoon the hot raspberry rhubarb jam into a clean heatproof glass jar and let the jam cool completely, about two to three hours. I like to place the lid of my jar on top, but slightly ajar to allow steam to escape, while it cools.
    • Eat!
    Cooked jam in a pot on a stone surface being stirred with a wooden spoon.

    Using A Thermometer

    Using a thermometer ensures accuracy, however, I know not everyone owns a thermometer (and of course, my Mum and grandmother never used a thermometer so it most definitely can be done lol).

    How To Tell If Raspberry Rhubarb Jam Is Cooked Without A Thermometer:

    • Place a small plate in the freezer before you start cooking.
    • Follow the recipe as written and cook your jam for about 10 minutes. As it starts to thicken, pull the plate from the freezer.
    • With a spoon, dollop a small amount of jam, about half a teaspoon, onto the cold plate and let it sit for 30 seconds.
    • Move the dollop of jam gently with the spoon, or your fingertip. If the jam is still runny it’s not ready. Return the plate to the freezer and cook the jam a bit longer. Repeat the dollop test on the cold plate. If the jam thick, and the top wrinkles when you move it, it’s ready. Remove it from the heat and continue on with the recipe.
    Overhead shot of a jar of raspberry rhubarb jam on a stone surface next to the pot the jam was cooked in with a wooden spoon, a pink-red linen, and the lid of the jar.

    Notes & Tips

    • How To Store Small-Batch Homemade Jam Once the raspberry rhubarb jam is cool, place a tight fitting lid on the jar and store in the fridge for up to two weeks. Because this is a small-batch recipe, I never bother with the canning process, however, if you want to can one jar of jam go for it! Process the jar and store it in a cool dark pantry or cupboard for up to one year.
    • How Long Will This Jam Keep? Because the recipe makes about 1 cup (250ml) of raspberry rhubarb jam, we tend to go through it pretty quickly, usually within a week. You can keep it in the fridge, tightly sealed, for up to two weeks, maybe even three, however, if mold develops do not eat!
    • How To Freeze Raspberry Rhubarb Jam I haven’t had great success with freezing glass jars, however, my Mum and Dad always had a freezer filled with jars of homemade strawberry rhubarb jam when I was a kid! My preferred method is to use a clean plastic container with an airtight lid, or to freeze the jam in a ice cube tray and then store the cubes in a plastic zip-top bag. Jam can be kept in the freezer for up to six months.
    Close up overhead of a jar of raspberry rhubarb jam.

    Great Recipes That Go With Homemade Jam

    Whole Wheat Cheese Biscuits With or without the cheese, nothing is better than homemade jam smeared on a hot fresh tea biscuit!

    Sweet Bread Recipe With Buttermilk An easy-to-make yeasted dough that will quickly become a family favourite.

    Currant & Orange Scones These buttery-rich scones are light and flaky with a moist and tender crumb.

    🖨 Recipe

    A small glass jar of raspberry rhubarb jam on a stone surface next to a white windowsill.

    Raspberry Rhubarb Jam (small batch, no added pectin)

    Author: Kelly Neil
    Raspberry rhubarb jam has rich ruby colour, reduced sugar, and only 5 ingredients! Make this small-batch, no-added-pectin jam recipe in less than 20 minutes.
    4.67 from 3 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Jams & Preserves
    Cuisine Canadian / American
    Servings 16 servings
    Calories 23 kcal

    Equipment

    • 1 Medium pot
    • Rubber spatula or wooden spoon
    • Digital kitchen thermometer
    • Glass heatproof jars with lids

    Ingredients
     

    • 1 cup raspberries, fresh or frozen
    • 1 cup rhubarb, fresh or frozen
    • ⅓ cup sugar
    • 1 tablespoon lemon juice
    • ⅛ teaspoon salt

    Instructions
     

    • Place raspberries, rhubarb, sugar, lemon juice, and salt in a medium-sized pot. Bring to a boil over high heat and boil for 1 to 2 minutes.
    • Reduce the heat to medium-high and continue to vigorously simmer for 10-15 minutes, or until you reach 220ºF (105ºC) on a thermometer. When you reach temperature, your jam will be thick and sticky. Remove from the heat.
    • Carefully spoon the hot jam into a clean heatproof glass jar and cool completely, about two to three hours.
    • Serve on toast, scones, stirred into yogurt, over ice cream, in between the layers of a cake, or anywhere else you like!

    Notes

    How To Store Small-Batch Homemade Jam Once the jam is cool, place a tight fitting lid on the jar and store in the fridge for up to two weeks. Because this is a small-batch recipe, I never bother with the canning process, however, if you’re cool with canning one jar of jam you totally can! Process the jar in hot water and store in a cool dark pantry or cupboard for up to one year.
    How Long Will This Jam Keep? Because the recipe makes about 1 cup (250ml) of raspberry rhubarb jam, we tend to go through it pretty quickly, usually within a week. You can keep it in the fridge, tightly sealed, for up to two weeks, and maybe even three, however, if mold develops I would not eat it.
    How To Freeze Jam I have never had great success with freezing glass jars, however, if you have it can definitely be done. My Mum and Dad always had a freezer filled with jars of strawberry rhubarb jam when I was a kid! My preferred method is to use a clean plastic container with an airtight lid, or to freeze the jam in a ice cube tray and then store the cubes in a plastic zip-top bag. Jam can be kept in the freezer for up to six months.

    Nutrition

    Serving: 24gCalories: 23kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 19mgPotassium: 36mgFiber: 1gSugar: 5gVitamin A: 11IUVitamin C: 3mgCalcium: 9mgIron: 1mg
    Did you make this recipe?Let me know on Instagram @kellyneildotcom or tag #kellyneil!

    More Spring Recipes

    • One of many smoked salmon platter ideas.
      How To Make A Smoked Salmon Platter
    • A collage of Cinco de Mayo recipes.
      25 Easy Cinco De Mayo Recipes
    • A Paloma Mocktail with a green and white striped straw and a bottle of grapefruit soda and a wedge of grapefruit nearby.
      Paloma Mocktail
    • A raspberry margarita Mocktail sitting on three round marble coasters. The glass is filled with ice and has a salted rim and a lime wheel for garnish. The margarita itself is a vibrant rich red color and two limes sit nearby on the counter.
      Raspberry Margarita Mocktail
    • Share
    • Tweet
    • Email
    • Print

    Reader Interactions

    Comments

    1. Julius Kapetanos says

      April 25, 2021 at 2:44 am

      Up up up, good

      Reply
      • Joann says

        June 23, 2023 at 10:19 am

        4 stars
        I made this jam using mulberries instead of raspberries. Turned out great!!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi there! 👋🏻 I'm Kelly, the food photographer and voice behind kellyneil.com. This is where you'll find my favorite Nova Scotia food and easy seasonal recipes.
    More about me →

    Fall Recipes

    • Close up overhead image of a pot of beef stew.
      Dutch Oven Beef Stew
    • A bowl of Maritime fish chowder on a table with salt and pepper, butter, and Premium Plus crackers.
      Maritime Fish Chowder
    • Blueberry cake donuts.
      Blueberry Cake Donuts
    • Overhead image of peanut butter Rice Krispie treats on a marble surface.
      Peanut Butter Rice Krispie Treats
    • Date and orange scones piled ina. box lined with parchment paper with a small dish of butter and a tiny pearl-handled knife.
      Date And Orange Scones
    • A stack of snickerdoodles without cream of tartar.
      Snickerdoodles Without Cream Of Tartar

    Featured In


    Popular Recipes

    • A serving of Nova Scotia blueberry grunt topped with whipped cream in a white speckled bowl on a stone surface.
      Nova Scotia Blueberry Grunt
    • A bowl of Nova Scotia seafood chowder topped with a pan seared scallop.
      Nova Scotia Seafood Chowder
    • Close up of a pan of cherry clafoutis with a serving missing.
      Cherry Clafoutis
    • Bowls of homemade molasses baked beans and plates of cheese tea biscuits on the side.
      Homemade Baked Beans With Molasses
    • A whole sliced buttermilk quiche with two slices removed.
      Buttermilk Quiche
    • A bowl of apple crisp topped with ice cream in a speckled bowl.
      Dutch Oven Apple Crisp
    • Email
    • Facebook
    • Instagram
    • Pinterest

    Footer

    ↑ back to top
    About Me
    Contact
    Accessibility Statement
    Privacy Policy
    As an Amazon Associate, I earn from qualifying purchases.
    Copyright © 2023
    Kelly Neil