Looking for a delicious way to use up some of that rhubarb in your garden? Then you have to try this homemade Raspberry Rhubarb Jam Recipe! It contains no added pectin, no preservatives, low sugar, and only 4 ingredients! Unlike traditional jam recipes that call for a lot of sugar, this one only requires a small amount to balance out the tartness of the rhubarb. Serve this delicious jam on homemade dinner rolls, toast, or ice cream. This is a small batch recipe that will fill three small jars.
PIN the recipe to try it later!
Whether you're a fan of sweet jams, or you're looking for something with a little more tang, this raspberry rhubarb jam is a perfect choice.
This delicious jam features some of my favorite ingredients, including juicy raspberries and tart rhubarb. With its low sugar content, this jam is not only packed with flavor, but it's also kind to your waistline!
I have always loved raspberry jam, but the store-bought jam has so much sugar and preservatives I hated buying it for my family. However, by making my own jam I can control the amount of sugar that goes into it.
The rhubarb gives it a slight tart taste, and the raspberries give it a sweet, fresh taste. I love putting these 2 fruits together! Plus, these ingredients are picked fresh right off our farm, so I know they are organic and have no added chemicals.
Raspberry rhubarb jam is a staple in my house that we enjoy all year long, not just in raspberry season. It tastes so good on homemade Dinner Rolls or 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 as I need it. Amazingly, we cannot even tell that the fruit is frozen. It just tastes so fresh!
This jam is naturally sweet and tart and full of flavor - and doesn't include any added pectin or preservatives. It is also a great topping on Sheet Pan Pancakes, Buttermilk Belgian Waffles, and ice cream.
Jump to:
❤️ Why you will love this jam
- This rhubarb raspberry jam is the perfect sweet treat for taste, muffins, and scones.
- It uses fresh red raspberries and rhubarb, giving you a lovely jam that is bursting with bright flavors.
- You will love the sweet-tart flavor.
- This jam is a very simple recipe. Just toss all your ingredients in the pot and let them simmer until the fruit becomes nice and soft.
- This is a great way to make my favorite jam. I love that you don't need to use a water bath canner or bother with the whole canning process.
- The entire cooking process is only about 15 minutes.
- You control the amount of sugar that goes into the jam.
- There is no added pectin.
- No canner required. Just pour into jars and place in the fridge or freezer.
- It tastes so fresh and delicious!
- This jam is so versatile and can be used in countless ways, from topping toast and English muffins in the morning to fill up thumbprint cookies for dessert.
📋 Ingredients
Only 4 ingredients are needed to make this delightful jam. If you don't have the fruit in your garden, you can easily find it at your grocery store, fresh or frozen, or at your local Farmer's Market!
- Raspberries, fresh or frozen.
- Rhubarb, fresh or frozen. Cut the rhubarb into small pieces.
- Sugar. I used organic cane sugar.
- Minute tapioca. This is used as the thickener for the jam.
🥄 Instructions
Before you begin, make sure to wash jars with hot water.
Next, place raspberries in a large-sized pot.
Next, place rhubarb in the pot.
Next, add sugar to the pot. (Feel free to add the sugar in steps. Taste as you go so you don't make it too sweet).
Finally, add minute tapioca to the pot.
Combine rhubarb, raspberries, sugar, and minute tapioca well.
Place saucepan on the stove or burner. Bring the mixture to a boil over medium heat or medium-high heat. (On my induction cooking surface it needed to be medium-high heat). Boil for 1 to 2 minutes. I use a potato masher to smush up the rhubarb and berries as they cook. Stir often to prevent burning.
Reduce the heat to medium-low and continue to simmer at a low boil for 10-15 minutes, make sure to stir. Continue to simmer until the jam is thickened.
Next, carefully spoon the hot raspberry rhubarb jam into clean, sterilized glass jars. Leave about 1-inch of headspace (leave 1 inch of the top of the jar free).
This recipe will fill 3 pint jars.
Let the jam cool completely, about 2-3 hours. Then place lids on the jar. I store all of my jars in the fridge until they are cold, and then leave 1 jar in the fridge and move the other 2 jars into the freezer.
That's all there is to it!
Enjoy!
📖 Substitutions
- Raspberries: Not a fan of raspberries? Substitute strawberries, blueberries, blackberries, or your favorite fruit. I like to use haskap berries (honeyberries) which make a delicious tasting jam.
- Rhubarb: Not a fan of rhubarb or it's out of season? Try using tart apples. They make a great substitute.
- Sugar: I use organic cane sugar, which I find is much sweeter, therefore I only need to use half the amount of sugar called for in a recipe. You could also use Agave Syrup. For every cup of sugar your recipe calls for, try ⅔ cup of Agave Syrup. You could also try white sugar, coconut sugar, or honey.
- Minute tapioca: I use this as it contains no fat or cholesterol, which makes it a healthier choice. However, you could substitute cornstarch. Use 1 tablespoon of cornstarch for every 1 ½ teaspoons of tapioca.
📖 Raspberry jam variations
You can change the flavor of this jam by adding a few ingredients. Some fun ones to try are:
- Ground cinnamon
- Ginger, ground, or fresh.
- Chia seeds.
- A splash of lemon juice to boost the flavor.
- Vanilla extract for a richer flavor.
- Fresh mint for added flavor.
Whatever variation you decide to try, the end result is sure to be absolutely delicious! Be sure to check out my low-sugar strawberry jam.
🍽 Equipment
To make this recipe, you will need a stove or induction burner, a large pot, spoon, potato masher, and glass jars with lids.
🌡️ Storage
This raspberry rhubarb freezer jam needs to be stored in a glass jar with a tight-fitting lid, or you can use plastic containers. We prefer glass jars because we are trying to reduce our use of plastics. I have never had a jar break in the freezer. As long as it is completely cooled before you put it in the freezer, it should be fine.
Homemade Raspberry Rhubarb Freezer Jam will keep in the fridge in a tightly sealed jar for 2-3 weeks. After that, if mold develops, do not eat!
Homemade Raspberry Rhubarb Freezer Jam will keep in the freezer for up to 3 months.
💭 Top tips
- Choose high-quality ingredients. When making raspberry rhubarb freezer jam, it's especially important to start with the best possible fruit. Look for plump, juicy raspberries that are sweet, and use fresh rhubarb that is crisp and bright red in color. If your fruits are on the tart side, you may want to add a little extra sugar.
- Add the sugar a little bit at a time, you may need less sugar if your fruit is sweet.
- Stir the pot often to prevent burning. You don't want to ruin your batch of jam.
- Be sure to sterilize your jars before filling them with hot jam.
- Use an ice cream scoop to quickly and easily fill your jars with jam.
- Wipe the rims of the jars before placing lids on.
- Place jars on a clean kitchen towel to cool.
- Cool the jam completely before placing them in the fridge or freezer.
💭 FAQs
One way to thicken jam without pectin is to cook it until the water starts to evaporate, leaving behind a thicker consistency, and by adding minute tapioca, a thickening agent.
Homemade Raspberry Rhubarb Jam without pectin will keep in the fridge in a tightly sealed jar for 2-3 weeks. It will also keep in the freezer for up to 3 months.
Yes, you should always wash fruit before making jam. Even if you are only using organic fruit, you should still wash it to remove any dirt. Washing the fruit will also remove any pesticide or herbicide that may be on the fruit.
Yes, the homemade jam will thicken as it cools. This is because the sugar in the jam will crystallize as it cools, causing the jam to thicken.
No, you don't put the lids on straight away. You let the jam cool down to room temperature before you put the lids on.
No, you do not need sugar for the jam to set. You can use any sweetener you like or even no sweetener at all.
💭 What to serve with red raspberry freezer jam?
There are many things that can be served with red raspberry freezer jam, but some of the most popular options include toast, waffles, pancakes, oatmeal, and yogurt.
Additionally, the jam can also be used as a topping for ice cream or other desserts. It also goes perfect as a filling in cakes or in thumbprint cookies.
🍨 More recipes you'll love
No matter how you decide to enjoy this Raspberry Rhubarb Jam Recipe, one thing is for sure: you're going to love it! Whether you spread it on warm scones or use it as a delicious filling in cakes and tarts, this versatile jam will quickly become one of your go-to recipes.
💬 Related Posts
I hope you enjoyed what I think is the best Raspberry Rhubarb Jam Recipe - Low Sugar. If you try it out and like it, I would appreciate it if you could take a moment to leave a star rating and/or comment below. 🙂
Don't forget to share it with your friends on social media!
You can also Follow Me on Instagram, Facebook, and Pinterest. Don't forget to tag me in your photos @windingcreek_ranch!
📋 Recipe
Homemade Raspberry Rhubarb Freezer Jam
Equipment
- Large pot
- Potato masher
- Spoon
- 3 glass jars pints
Ingredients
- 5 cups raspberries fresh or frozen
- 3 cups rhubarb fresh or frozen
- 1½ cups sugar
- 4 tablespoon minute tapioca
Instructions
- Place raspberries, rhubarb, sugar, and minute tapioca in a medium to large-size pot. (Feel free to add the sugar in steps. Taste it as you go so you don't make it too sweet. Adjust to your own personal taste).
- Bring to a boil over medium heat and boil for 1 to 2 minutes. I use a potato masher to smush up the rhubarb and berries as it cooks. Stir often to prevent burning.
- Reduce the heat to medium to medium-low and continue to simmer at a very low boil for 10-15 minutes, make sure to stir. Continue to simmer until the jam is thickened.
- Carefully spoon the hot raspberry rhubarb jam into clean, sanitized glass jars. Leave about 1-inch of headspace. This recipe will fill 3 pint jars. Let the jam cool completely, about 2-3 hours. Then place on a tight-fitting lid. I store all of my jars in the fridge until they are cold, and then leave 1 jar in the fridge and move the other 2 jars into the freezer.
- Enjoy!
Video
Notes
- Choose high-quality ingredients. When making raspberry rhubarb freezer jam, it's especially important to start with the best possible fruit. Look for plump, juicy raspberries that are sweet, and use fresh rhubarb that is crisp and bright red in color. If your fruits are on the tart side, you may want to add a little extra sugar.
- Add the sugar a little bit at a time, you may not need all of the sugar if your fruit is sweet.
- Stir the pot often to prevent burning. You don't want to ruin your batch of jam.
- Be sure to sterilize your jars before filling them with hot jam.
- Use an ice cream scoop to quickly and easily fill your jars with jam.
- Cool the jam completely before placing them in the fridge or freezer.
Tristan
This recipe is amazing. An easy 5/5 stars for me
windingcreekranch
Thank you so much! I'm glad you liked it!