Description
This Homemade Raspberry Rhubarb Jam is bursting with bright, tangy-sweet flavor. Juicy raspberries and tart rhubarb create a vibrant, richly colored jam perfect for spreading, baking, or gifting.
Ingredients
Scale
Ingredients
- 3 cups rhubarb, chopped
- 2 cups raspberries (fresh or frozen)
- 2 cups sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest (optional)
- 1/2 tsp vanilla extract (optional)
Instructions
Instructions
- Combine fruit: In a large saucepan, mix rhubarb, raspberries, sugar, and lemon juice.
- Cook: Bring to a simmer over medium heat, stirring frequently.
- Break down fruit: Cook 20–25 minutes until fruit softens and mixture thickens.
- Adjust texture: Mash or blend slightly if desired.
- Finish flavor: Stir in lemon zest and vanilla if using.
- Check doneness: Jam should coat the back of a spoon and thicken as it cools.
- Store: Transfer to sterilized jars and cool completely before refrigerating.
Notes
This is a refrigerator jam that keeps for up to 2 weeks. For longer storage, freeze or use proper canning methods. Reduce sugar slightly if raspberries are very sweet.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Preserve
- Method: Stovetop
- Cuisine: Classic
Nutrition
- Serving Size: 1 tbsp
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: raspberry rhubarb jam, homemade jam, fruit preserve, easy jam recipe