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!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
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)
Instructions
Rinse the rhubarb stalks under cool water, trim the ends, and dice them into small 1/2-inch pieces.
In a large heavy-bottomed pot, combine the diced rhubarb, raspberries, sugar, and lemon juice.
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.
Increase the heat to medium-high and bring the mixture to a steady boil. Stir frequently to prevent sticking and burning.
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.
If desired, stir in the butter to reduce foaming. Skim off any remaining foam with a spoon.
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.
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
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.4 g | 2% | |
| Saturated Fat | 0.7 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 7 mg | 0% | |
| Total Carbohydrate | 117.7 g | 43% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 105.6 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 609 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
