Raspberry Rhubarb Jam -

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Raspberry Rhubarb Jam

A pretty raspberry rhubarb jam that marries seasonal fresh berries with tart rhubarb to make a silky smooth, uniquely flavored jam.

Prep Time10

Cook Time30

Total Time40

Course: Jam

Cuisine: American

Servings:

Calories: 118kcal

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.

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.