Raspberry Rhubarb Jam (Small-Batch)

4.84 from 6 votes

Raspberry rhubarb jam made with fresh or frozen fruit. A small-batch preserve with bright raspberry flavour and a tart rhubarb finish.

Prep Time5

Cook Time15

Total Time20

Course: Jams & Preserves

Cuisine: Canadian / American

Servings: servings

Calories: 23kcal

Place the raspberries, rhubarb, sugar, lemon juice, and salt in a medium-sized pot. Stir to combine, then bring to a boil over high heat.
Boil the fruit mixture for 1 to 2 minutes, stirring occasionally.
Reduce the heat to medium-high and simmer vigorously for 10 to 15 minutes, stirring often, until the jam reaches 220ºF (105ºC) on an instant-read thermometer. The jam should look thick and glossy.
Remove the pot from the heat, then carefully spoon the hot jam into a clean heatproof glass jar. Cool completely at room temperature, about 2 hours, before covering and storing. Serve the jam on toast, scones, or biscuits, spoon it over yogurt or ice cream, or spread it between cake layers.

For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post.
Use a digital kitchen scale for precise measurements and an instant-read thermometer to check when the jam reaches 220ºF, or 105ºC.
To switch to gram measurements, click "Metric grams" in the ingredients section of the recipe card.
If you don’t have a thermometer, spoon a little jam onto a cold plate and let it sit for a minute to check if it thickens.
The jam will look looser while hot, so don’t keep cooking it past the proper temperature just because it hasn’t fully set yet.

Store the cooled jam in a clean, airtight glass jar in the refrigerator for up to 2 weeks. For longer storage, freeze the jam in a freezer-safe container or jar, leaving room at the top for expansion.
This recipe hasn’t been tested for water-bath canning, and is intended as a refrigerator or freezer jam only. If you’d like to make a larger batch for shelf-stable storage, use a tested rhubarb jam canning recipe from a trusted preserving source and follow the current home canning safety guidelines.