Rhubarb Raspberry Jam
Capture the sweet-tart bliss of summer with this irresistible Rhubarb Raspberry Jam recipe, a perfect blend of tangy rhubarb and juicy raspberries that will brighten up your breakfast table. Made with just four simple ingredients—fresh rhubarb, ripe raspberries, sugar, and a splash of zesty lemon juice—this homemade jam is as easy as it is delicious. The recipe comes together in under 40 minutes, making it a quick and rewarding canning project for beginners and seasoned pros alike. With its vibrant color, perfectly spreadable texture, and balanced flavors, it's sure to be a favorite on toast, scones, or even as a dessert topping. Plus, optional butter reduces foaming for a smooth, glossy finish. Preserve a taste of summer today!
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Ingredients
- 4 cups (diced) rhubarb stalks
- 2 cups fresh raspberries
- 3 cups granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon butter (optional, to reduce foaming)
Directions
Step 1
Rinse the rhubarb stalks under cool water, trim the ends, and dice them into small 1/2-inch pieces.
Step 2
In a large heavy-bottomed pot, combine the diced rhubarb, raspberries, sugar, and lemon juice.
Step 3
Turn the heat to medium and stir the mixture constantly until the sugar dissolves and the fruits begin to release their juices, about 5 minutes.
Step 4
Increase the heat to medium-high and bring the mixture to a steady boil. Stir frequently to prevent sticking and burning.
Step 5
Cook the jam for 15-20 minutes, stirring occasionally, or until the mixture thickens and reaches your desired consistency. To test for doneness, place a small spoonful of jam on a chilled plate. If it holds its shape after cooling slightly, it's ready.
Step 6
If desired, stir in the butter to reduce foaming. Skim off any remaining foam with a spoon.
Step 7
Remove the jam from the heat and carefully ladle it into clean, sterilized jars, leaving 1/4 inch of headspace at the top. Wipe the rims, seal tightly with lids, and allow the jars to cool completely at room temperature if planning to refrigerate and consume within 2 weeks.
Step 8
For longer storage, process the filled jars in a boiling water bath for 10 minutes. Store in a cool, dry place for up to 1 year.
Nutrition Facts
| Serving size | 1880.7 grams (1880.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2664 |
| Total Fat 7.50g | 10% |
| Saturated Fat 3.40g | 17% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 10mg | 3% |
| Sodium 43mg | 2% |
| Total Carbohydrate 676.90g | 246% |
| Dietary Fiber 34.10g | 122% |
| Total Sugars 622.60g | |
| Protein 12.10g | 24% |
| Vitamin D 2IU | 12% |
| Calcium 925mg | 71% |
| Iron 4mg | 22% |
| Potassium 3284mg | 70% |
Source of Calories