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.
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.