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Raspberry jam in glass jars, with a spoon of jam beside it.

Homemade Raspberry Rhubarb Freezer Jam

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.
5 from 30 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 3 half pints
Calories 15 kcal


  • Large pot
  • Potato masher
  • Spoon
  • 3 glass jars pints


  • 5 cups raspberries fresh or frozen
  • 3 cups rhubarb fresh or frozen
  • cups sugar
  • 4 tablespoon minute tapioca


  • 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!



Nutritional information is approximate and is meant as a guideline only.
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.
Homemade Raspberry Rhubarb Freezer Jam will keep in the fridge in a tightly sealed jar for 2-3 weeks, or 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 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.


Serving: 1tablespoonCalories: 15kcalCarbohydrates: 3.7gProtein: 0.1gSodium: 0.2mgPotassium: 17.3mgFiber: 0.4gSugar: 2.9gVitamin A: 0.3IUVitamin C: 1.7mgCalcium: 4.2mg
Keyword breakfast, fruit, jam, preserves
Tried this recipe?Let us know how it was!