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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
Cook Time: 15 minutes
Total Time: 20 minutes
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.
Ingredients
- raspberries, fresh or frozen
- rhubarb, fresh or frozen
- sugar
- lemon juice
- salt
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!
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.
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.
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
Raspberry Rhubarb Jam (small batch, no added pectin)
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.
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!
Julius Kapetanos says
Up up up, good
Joann says
I made this jam using mulberries instead of raspberries. Turned out great!!