This Homemade Raspberry Rhubarb Freezer Jam contains no added pectin, no preservatives, reduced sugar, and only 4 ingredients. It is made with farm-fresh raspberries and hand-picked rhubarb. Serve on homemade dinner rolls, toast, or ice cream. This recipe will fill 3 pint jars. Plus, it makes a great gift!
I have always loved raspberry jam, but the store-bought jam has so much sugar and preservatives I hated buying it for my family. Most importantly, I love making my own jam because I can control the amount of sugar put into it.
Also, storing this jam in the freezer lasts for a long time, and you don't have to add any extra steps. Plus, it is speedy and easy to make. This jam can be made in about 15 minutes, and then done! Plus, it tastes so fresh and delicious.
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.
My family uses this delicious jam all year long. It tastes so good on fresh-baked dinner rolls 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 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.
📋 Ingredients
- 5 cups raspberries, fresh or frozen.
- 3 cups rhubarb, fresh or frozen.
- 1.5 cups organic cane sugar.
- 4 tablespoon minute tapioca.
🥄 Instructions
- First, place raspberries, rhubarb, cane sugar, and minute tapioca in a large-size pot. (Feel free to add the cane sugar in steps. Taste the jam as you go so you don't make it too sweet. Adjust to your own personal taste).
- Second, bring to a boil over medium-high 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.
- Third, 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.
- Finally, carefully spoon the hot raspberry rhubarb jam into clean, sterilized glass jars. Always 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.
📖 Variations
- 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 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.
💭 FAQ section
This ruby-red jam is a wonderful addition to homemade dinner rolls, toast, yogurt, sauce for ice cream or shortcake, french toast, pancakes (try my favorite sheet pan pancakes), Belgian waffles, or crepes.
This raspberry rhubarb freezer jam needs to be stored in a glass jar with a tight-fitting lid, or you can use a plastic container with a tight-fitting lid. 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 6 months.
💬 Related Posts
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📋 Recipe
Homemade Raspberry Rhubarb Freezer Jam
Ingredients
- 5 cups raspberries fresh or frozen
- 3 cups rhubarb fresh or frozen
- 1½ cups organic cane sugar
- 4 tablespoon minute tapioca
Instructions
- Place raspberries, rhubarb, cane sugar, and minute tapioca in a medium to large-size pot. (Feel free to add the cane 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-high 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!
Tristan
This recipe is amazing. An easy 5/5 stars for me
windingcreekranch
Thank you so much! I'm glad you liked it!