Homemade Raspberry Rhubarb Jam (simple To Make!) Recipe

I can’t get enough of this raspberry rhubarb jam, with its bright berry flavor, tangy rhubarb twist, and glossy homemade finish. One spoonful and you’ll see why it disappears fast.

I’m obsessed with this Homemade Raspberry Rhubarb Jam because it hits that sweet-tart spot without acting all precious about it. The raspberries bring juicy berry punch, and the rhubarb cuts in with that sharp, tangy bite I cannot get enough of.

I love it smeared thick on toast, dragged through a biscuit, or straight-up spooned over vanilla ice cream when I’m not pretending to have self-control. And that color?

Loud, glossy, ruby-red drama in a jar. But the real reason I keep coming back is the flavor.

Bright. Bold.

A little sassy. Exactly the kind of jam I want around.

Ingredients

• Raspberries bring that juicy berry pop, sweet but still a little tart.
• Rhubarb adds tang and keeps the jam from tasting too sugary.
• Sugar helps everything set up glossy, plus it balances the rhubarb’s sharp bite.
• Powdered pectin is the jam helper, so you’re not guessing forever.
• Lemon juice brightens the whole batch and makes the fruit taste fresher.
• Salt sounds tiny, but it makes the sweet and tart flavors louder.
• Butter is optional, but it helps calm the foamy mess on top.
• Basically, these ingredients make a bright, spreadable jam that tastes like summer.

Ingredient Quantities

• 4 cups fresh raspberries
• 4 cups chopped rhubarb
• 7 cups granulated sugar
• 2 (1.75 ounce) packages powdered fruit pectin
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 1/2 teaspoon butter (optional, to reduce foam)

How to Make this

1. Prepare jars and lids by washing, then sterilize jars in boiling water for 10 minutes and keep hot until use; keep lids in hot water off the heat.

2. Wash raspberries and trim and chop rhubarb into 1/2 inch pieces.

3. In a large heavy pot, combine 4 cups raspberries, 4 cups chopped rhubarb, 2 tablespoons fresh lemon juice, and 1/4 teaspoon salt; crush fruit lightly with a potato masher or spoon to release juices.

4. Stir in 2 (
1.75 oz) packages powdered fruit pectin until evenly distributed.

5. Place the pot over high heat and bring mixture to a full, rolling boil that cannot be stirred down.

6. Quickly add 7 cups granulated sugar all at once, stirring constantly until the sugar dissolves; return to a full rolling boil and boil hard for 1 minute, stirring to prevent sticking. Add 1/2 teaspoon butter if desired to reduce foam.

7. Remove pot from heat and skim off any remaining foam with a spoon for clearer jars.

8. Ladle hot jam into hot sterilized jars, leaving 1/4 inch headspace, wipe jar rims clean, apply lids and screw bands fingertip tight.

9. Process filled jars in a boiling water bath for 10 minutes (adjust for altitude if needed), then remove and let cool undisturbed 12 to 24 hours; check seals before storing.

Equipment Needed

1. Large heavy pot
2. Potato masher or sturdy wooden spoon
3. Measuring cups and measuring spoons
4. Long-handled spoon or heatproof spatula for stirring
5. Funnel for filling jars
6. Ladle
7. Jar lifter and canning rack or tongs for the water bath
8. Canning jars with lids and screw bands
9. Clean towels or paper towels for wiping jar rims

FAQ

Homemade Raspberry Rhubarb Jam (simple To Make!) Recipe Substitutions and Variations

• Raspberries: strawberries, mixed berries (blueberry + blackberry), frozen raspberries thawed
• Chopped rhubarb: tart cherries, cranberries, peeled green apples chopped
• Granulated sugar: honey (use about 3/4 cup per 1 cup sugar and reduce cooking slightly), maple syrup (use less volume and test set), coconut sugar (1:1 swap, darker flavor)
• Powdered fruit pectin: liquid pectin (follow package conversion), low sugar pectin (adjust sugar per package), chia seeds (about 3 tbsp for small batch, yields a looser, seed-textured set)

Pro Tips

1. Heat the crushed fruit and pectin slowly at first so the pectin dissolves evenly, then crank up to a full boil; undissolved pectin clumps can cause gummy spots in the finished jam.

2. Add the sugar all at once and stir briskly to dissolve, but keep the pot large and watch carefully once it reaches a rolling boil so it does not foam over or scorch on the bottom.

3. Use the optional butter and skim any remaining foam before bottling for clearer jars and a prettier final product; a small skimming bowl nearby makes this quick and tidy.

4. Leave the proper headspace and run a nonmetallic spatula or bubble tool around the inside edge of each jar to remove trapped air bubbles before sealing; this helps ensure a good vacuum and longer shelf life.

5. Label jars with the date and store in a cool, dark place; jam often improves after a week or two as flavors meld, so wait a few days before judging sweetness or texture.