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Homemade Raspberry Rhubarb Jam

A delightful and simple preserve that captures the sweet and tangy essence of summer with fresh raspberries and rhubarb.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 cups
Course: Breakfast, Dessert, Spread
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups raspberries Fresh or frozen
  • 2 cups rhubarb, chopped Chopped into bite-sized pieces
  • 1 cup sugar Adjust to taste
  • 1/4 cup lemon juice For zesty brightness
  • 1 packet pectin To help set the jam

Method
 

Preparation
  1. Wash the raspberries gently and chop the rhubarb into 1/2-inch pieces.
Cooking
  1. In a large pot, combine the raspberries, rhubarb, lemon juice, and sugar. Stir well and let sit for about 10 minutes.
  2. Sprinkle in the pectin while stirring continuously to avoid clumps.
  3. Over medium heat, stir until the mixture comes to a rolling boil. Boil for about 5-10 minutes, stirring frequently until thickened.
  4. To check doneness, place a spoonful on a cold plate. If it holds its shape, it's ready for canning.
  5. Pour the hot jam into sterilized jars, leaving space at the top and seal while hot.
  6. Allow to cool on the counter, then store in the refrigerator or in a cool, dark place.

Notes

Store sealed jars in the refrigerator for up to 3 weeks or freeze for up to 6 months. Be careful not to boil too long; monitor closely to achieve the desired thickness.