Raspberry Rhubarb Jam Recipe
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.
Servings: 3 pints
Calories: 15kcal
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
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
Serving: 1tablespoon | Calories: 15kcal | Carbohydrates: 3.7g | Protein: 0.1g | Sodium: 0.2mg | Potassium: 17.3mg | Fiber: 0.4g | Sugar: 2.9g | Vitamin A: 0.3IU | Vitamin C: 1.7mg | Calcium: 4.2mg
