This delicious Raspberry Rhubarb Jam combines sweet raspberries with tart rhubarb for a perfectly balanced spread using just 4 simple ingredients! With no added pectin and minimal sugar, you'll love how the natural flavors shine through in this small-batch recipe that's ready in under 20 minutes.
If you love this homemade freezer jam, try my Low-Sugar Strawberry Jam and Homemade Peach Jam next!
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Rhubarb and raspberries go together like ... well ... toast and jam! This jam is perfect for spreading on Homemade Air Buns or Healthy Oatmeal Apple Muffins right out of the oven.
To keep a steady supply, I freeze fresh-picked raspberries and rhubarb in Ziploc bags in the summer and then use the frozen fruit to make enough jam (or air fryer rhubarb crisp) when needed. Amazingly, we cannot even tell that the fruit is frozen. It just tastes so fresh!
For another easy low-sugar jam, check out this Plum Jam next!
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Ingredients for Recipe
Before we get to the step-by-step instructions, here's a few notes about the ingredients and helpful substitutions for this simple jam recipe.
- Raspberries. These sweet, flavorful berries provide natural pectin and beautiful color. I use fresh raspberries during raspberry season, but frozen work perfectly year-round with no difference in taste. Feel free to substitute with strawberries, blueberries, blackberries, or haskap berries (honeyberries).
- Rhubarb. Again, fresh or frozen will do. Just chop it into small pieces for even cooking. If you don't have rhubarb, substitute with tart apples.
- Sugar. I use significantly less sugar than traditional recipes—just enough to balance the natural tartness without overwhelming the fruit flavors. I like to use organic cane sugar, but feel free to use white sugar, raw sugar, or coconut sugar. If you want to use agave syrup or honey, use ⅔ cup instead, as it is much sweeter.
- Minute tapioca. This natural thickener replaces pectin, creating the perfect jammy consistency without artificial ingredients or extra sugar. It's the fastest way to thicken jam while preserving the bright fruit flavor. You could substitute cornstarch. Use one tablespoon of cornstarch for every 1 ½ teaspoons of tapioca.
See the printable recipe card for quantities and a full list of ingredients.
How To Make Raspberry Rhubarb Jam
Step 1: Prepare the Fruit
Before you begin, sterilize your jars with hot water. Place raspberries and chopped rhubarb in a large, heavy-bottomed pot or saucepan.
Step 2: Add Sugar and Tapioca
Add sugar gradually, tasting as you go—you may need less if your fruit is particularly sweet. Sprinkle in the minute tapioca, which will help thicken your jam naturally without pectin.
Step 3: Cook to Perfection
Bring the mixture to a full rolling boil over medium heat. Stir frequently with a wooden spoon to prevent scorching. After 1-2 minutes of boiling, use a potato masher to break down some of the fruit chunks, creating your preferred texture.
Reduce to low heat and continue to stir the mixture as it simmers for 10-15 minutes until it thickens. The natural pectin in the raspberries, combined with the tapioca, will create a beautiful consistency as it cools.
Step 4: Jar the Jam
Use a ladle or ice cream scoop to carefully transfer the hot raspberry rhubarb jam into clean, sterilized jars, leaving about 1 inch of headspace at the top. This recipe makes enough to fill three small jars—perfect for a small-batch jam that you'll actually use before it expires.
Step 5: Cool and Store
Allow the jam to cool completely for 2-3 hours before putting the lids on. Once cooled, store your homemade jam in the fridge for 2-3 weeks or in the freezer for up to 3 months.
What to serve with red raspberry freezer jam?
Recipe FAQs
No! That's what makes this recipe so easy. Since this is a refrigerator or freezer jam (rather than shelf-stable), you can skip the water bath canning process. Just make sure to store it properly in the fridge or freezer.
Definitely! Try adding 1 teaspoon of lemon zest, a 1-inch piece of fresh ginger (minced), a dash of cinnamon, or even a few fresh mint leaves during cooking.
More Rhubarb Recipes You'll Love
Printable Recipe
Raspberry Rhubarb Jam Recipe
Ingredients
- 5 cups fresh raspberries (or frozen, thawed)
- 3 cups rhubarb chopped into small pieces
- 1½ cups sugar (organic cane sugar recommended)
- 4 tablespoon minute tapioca
- ½ teaspoon lemon zest (optional)
Instructions
- Prepare: Sterilize 3 small jars by washing with hot, soapy water or running through the dishwasher. Set aside.5 cups fresh raspberries, 3 cups rhubarb, 1½ cups sugar, 4 tablespoon minute tapioca
- Combine: In a large pot, add raspberries, chopped rhubarb, sugar, and minute tapioca. Stir gently to combine.
- Cook: Bring mixture to a full rolling boil over medium heat, stirring frequently with a wooden spoon to prevent scorching. Boil for 1-2 minutes, then use a potato masher to break down some of the fruit.
- Simmer: Reduce heat to low and continue to simmer, stirring often, for 10-15 minutes until the jam thickens. Skim off any foam that forms on the surface.
- Test: To test doneness, place a small amount on a chilled plate. If it gels slightly and doesn't run completely when tilted, it's ready.
- Fill jars: Using a ladle, carefully fill sterilized jars with hot jam, leaving 1 inch of headspace.
- Cool and store: Let jars cool completely (2-3 hours) before adding lids. Store in the refrigerator for 2-3 weeks or in the freezer for up to 3 months.
Video
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Notes
Cooking Tips for Success
- Add sugar gradually, tasting as you go—you may need less if your fruit is very sweet.
- For a smoother jam, mash the fruit more thoroughly during cooking.
- The jam will continue to thicken as it cools, so don't worry if it seems a bit loose when hot.
- If you prefer a thicker jam, add an additional ½ teaspoon of minute tapioca.
Substitutions
- Replace raspberries with strawberries, blackberries, or blueberries.
- Substitute minute tapioca with 1 tablespoon cornstarch (mix with 1 tablespoon water before adding).
- For a different sweetener, try honey or maple syrup (use ⅔ cup as they're sweeter than sugar).
Serving Ideas
- Spread on toast, English muffins, or scones
- Swirl into yogurt or oatmeal
- Use as a topping for ice cream or cheesecake
- Spread between cake layers
- Add to thumbprint cookies
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Ruth I. Forbes says
At the beginning of this recipe you quote Servings: 3 half pints, then in the body of the recipe, the instruction is to fill 3 pint jars.
What is the correct yield (it's certainly not servings, by the way) ? 3 half pints or 3 whole pints.
Jeri Walker says
Hi Ruth! You're right - so sorry about that - and thanks for pointing it out! It is in fact 3 pint jars - I fixed the recipe card to reflect the change. Thanks!
Deb says
This recipe is great. Can it be processed to save freezer room?
Jeri says
Thank you for your kind words about my raspberry rhubarb jam, Deb! I'm so glad to hear that you like it! Yes, this recipe can be processed in a canner to save freezer room. 🙂
Deb says
This recipe is great! Can it be processed by canning so you don’t have to take up freezer space?
Tristan says
This recipe is amazing. An easy 5/5 stars for me