A pretty raspberry rhubarb jam recipe that marries seasonal fresh berries with tart rhubarb to make a silky smooth, uniquely flavored jam. Lovely with scones, on toast, or in cakes.
Kick up your rhubarb jam recipe a notch by pairing tart rhubarb with pretty raspberries to make a pot of jam you will love spreading on slices of toasted gluten free no knead bread or gluten free cream biscuits.
This vibrantly colored jam is a cousin to rhubarb & strawberry jam, but a worthy contender for the jam pot in its own right. You'll definitely taste the buttery rhubarb here, and it's balanced by juicy fresh raspberries to create a unique jam I love equally as a filling for gluten free butter cake layers as I do with a homey batch of gluten free honey cornbread muffins.
See my jam-making tips below, as well as notes on how to store this beautiful jam.
Jump to:
A Case For Homemade Jam
Sure, it's easy to grab a jar of jam at the store - and I admit to doing this when I'm out of homemade jam - but it truly isn't that difficult to make it yourself. I'll always advocate for taking a few extra steps, and here's why:
- It's a great way to use seasonal produce. Pick your own berries, either at home or at a u-pick, buy flats from the farmer's market, or just stock up when berries are on sale at your local grocery store. Preserving this year's bounty for the seasons ahead feels like the biggest gift to your future self.
- You can create interesting combos. Not only is it super rare to see rhubarb jam with jam at a store, but I've also never, ever seen rhubarb raspberry jam - and that is a shame! When I make it myself, though - no worries. I can create any delicious combos I want.
- Your house will smell delicious. Yes ... I admit that I love making homemade jam also because it makes my house fill up with the sweet, fruity smell that means summer and late fall.
Ingredients Needed
Check out what goes into this jam below. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!
- Raspberries - Fresh or frozen berries are fine, but I recommend fresh fruit that's in season for the best-tasting results.
- Rhubarb - Choose rhubarb that is firm and with no brown or limp spots. Rhubarb can be green when it's ripe; for a pinker jam, use pink or red rhubarb
- Lemon juice
- Granulated sugar - See my notes below on adjusting the sugar if needed.
- Water
Step-by-Step Instructions
Here's an overview in photos of how to make rhubarb raspberry jam:
1. Prep: Place the rhubarb and raspberries in a pot.
2. Add remaining ingredients: Stir in the sugar, lemon, and water.
3. Cook: Bring to a boil, then simmer until the rhubarb breaks down and becomes smooth.
4. Finish: Test jam for doneness, then transfer to jars to store.
Jam-Making Tips
- More sugar. Rhubarb is obviously quite tart, and raspberries can also lend a touch of tartness, so I don't like to skimp on the sugar. However, you don't want to make it overly sweet. I recommend tasting as you go and carefully adjusting/adding more sugar until it reaches your desired sweetness.
- Use honey. I love swapping a bit of the sugar for honey, which beautifully complements the floral rhubarb. Add 1 cup of honey in place of the sugar if you want to try this out.
- Use the plate test. Place a plate in the freezer to chill while the jam cooks. When the jam looks like it's done (coats the back of a wooden spoon), drizzle a spoonful of jam on the cold plate. If the jam "wrinkles" and doesn't run, it's set and ready to take off the heat. If it's still pretty loose, keep cooking the jam and try again in a few minutes.
- Add salt. I learned this trick from a comment on a NYT recipe for apple jelly and have started incorporating it when I make jam. A big pinch of fine sea salt stirred into the jam pot will accent its sweetness.
- Vanilla. For an extra flavor note, stir in 1-2 teaspoons of vanilla to the jam pot.
How to Preserve Jam
If you've made a lot of jam and wish to keep it for year-round spreading on toast, I recommend going the preserving route. It's not hard to can your jam, and you don't need any extra equipment. See the USDA's excellent home canning guide or the National Center for Home Food Preservation at the University of Georgia for guidance.
Here's a simple method: Sterilize jam jars and lids in boiling water for at least 5 minutes. Use a jelly funnel and soup ladle to pack cooked jam into the hot jars, filling each to within ¼ inch of the top. Run a knife or thin spatula around the insides of the jars to remove any air bubbles, then wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Submerge again in a pot of boiling water for 15 minutes, then remove and cool completely.
On the other hand, if you think that you'll eat your jam within a few weeks, skip the longer canning process and keep it in the fridge until it's gone, or make freezer jam to store in the freezer.
How to Enjoy Raspberry Rhubarb Jam
- With cake: Finish a gluten free busy day cake with a layer of jam or dollop spoonfuls atop slices of gluten free coconut loaf cake. It's also a lovely addition to a gluten free rhubarb cream cake or a rhubarb cake recipe with whipped cream.
- Scones: I love jam and whipped cream with oat flour scones, or, why not, a batch of gluten free rhubarb scones.
- On bread: Try jam with slices of easy Dutch oven bread or leftover porridge bread, with lots of butter.
Proper Storage
- Preserve it - If you wish to can your jam, use the guides referenced above.
- Fridge - Otherwise, you can transfer the jam to glass jars with tight-fitting lids, cool to room temperature, and store it in the fridge for up to 3 weeks.
- Freezer - Transfer the jam to freezer-safe containers, cool completely, and store in the freezer for up to 3 months. Thaw the jam in the fridge before serving.
More Rhubarb Recipes
Happy baking! If you make this recipe, I'd love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Recipe
Raspberry Rhubarb Jam
Ingredients
- 1 pint raspberries
- 8 stalks rhubarb , chopped into ¼-inch pieces
- 2 cups sugar
- ½ lemon , juiced
- ¼ cup water
Instructions
- In a large, heavy bottom saucepan or dutch ovwn, mix the 1 pint raspberries and 8 stalks rhubarb with the 2 cups sugar. Stir in the ½ lemon juice and ¼ cup water. Mix to combine.
- Place a plate in the freezer. Bring the mixture to a boil over medium heat. Reduce heat and simmer for about 30 minutes; you want the jam to reduce and thicken before removing from the heat. Take the plate from the freezer and add a spoonful of jam; if it is set and not drippy, the jam is done. If it's still liquidy, keep cooking the jam and test it again.
- When the jam has thickened, pour into prepared sterilized glass jars. Can the jam or keep in the fridge for 2 weeks. Jam will further thicken as it cools.
Notes
- More sugar. Rhubarb is obviously quite tart, and raspberries can also lend a touch of tartness, so I don't like to skimp on the sugar. However, you don't want to make it overly sweet. I recommend tasting as you go and carefully adjusting/adding more sugar until it reaches your desired sweetness.
- Use honey. I love swapping a bit of the sugar for honey, which beautifully complements the floral rhubarb. Add 1 cup of honey in place of the sugar if you want to try this out.
- Use the plate test. Place a plate in the freezer to chill while the jam cooks. When the jam looks like it's done (coats the back of a wooden spoon), drizzle a spoonful of jam on the cold plate. If the jam "wrinkles" and doesn't run, it's set and ready to take off the heat. If it's still pretty loose, keep cooking the jam and try again in a few minutes.
- Add salt. I learned this trick from a comment on a NYT recipe for apple jelly and have started incorporating it when I make jam. A big pinch of fine sea salt stirred into the jam pot will accent its sweetness.
- Vanilla. For an extra flavor note, stir in 1-2 teaspoons of vanilla to the jam pot.
I'd love to hear from you! Please leave me a note.