Summer is the perfect time to make homemade jam in your kitchen. This raspberry rhubarb jam is a mix of sweet and tart. It makes breakfast and snacks even better.
Making your own jam lets you pick the ingredients. You avoid additives found in store-bought jams. It’s easy to make a jam that highlights fresh, seasonal flavors.
Our guide will show you how to make this tasty homemade jam. It’s fun for both new and experienced canners. You’ll love making this jam that tastes like summer.
Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 64 | Yield: 4 pints
Easy Raspberry Rhubarb Jam Recipe
Making a tasty jam is easy and fun. This recipe is great for those who want to enjoy fresh raspberry and rhubarb flavors. It’s easy to make without the need for traditional canning.
This no-pectin jam recipe makes jam-making simple. It uses the natural pectin from the fruit. You’ll have a delicious spread in just a few steps, with minimal ingredients and lots of flavor.
- Perfect for beginners and experienced jam makers
- Yields approximately 8 ounces of jam
- No commercial pectin required
- Ready in under 30 minutes
This small batch jam is easy to make. Using fresh, seasonal fruits, you’ll get a jam that tastes like summer. It’s perfect for toast or as a dessert topping. Your homemade jam will surely impress.
| Recipe Highlight | Details |
|---|---|
| Preparation Time | 15 minutes |
| Cooking Time | 15-20 minutes |
| Total Yield | 8 ounces |
| Difficulty Level | Easy |
Get ready to make a delicious homemade jam. It’s so good, everyone will want your secret recipe!
Ingredients for Raspberry Rhubarb Jam
Making the perfect raspberry rhubarb jam begins with choosing top-notch ingredients. The key is a mix of fresh raspberries and rhubarb stalks. They add both sweetness and a tangy twist to your homemade jam.
Your must-have ingredients are:
- Fresh raspberries – full of natural pectin for the right jam texture
- Rhubarb stalks – giving a tart taste (use stalks, not leaves)
- Granulated sugar – needed for sweetness and to preserve the jam
- Fresh lemon juice – helps the jam gel and adds a bright flavor
Want to make your jam even better? Try these optional extras:
- Vanilla extract for extra depth
- Balsamic vinegar for a richer taste
- Ground cinnamon for a warm note
The key to a standout raspberry rhubarb jam is using the freshest fruits. Visit farmers markets or local produce stands for the best raspberries and rhubarb. These will make your jam unforgettable.
How to Make Raspberry Rhubarb Jam
Making the perfect raspberry rhubarb jam needs careful fruit prep and attention to cooking. Start by getting your fresh ingredients ready.
The jam cooking starts with precise fruit prep. Gently wash the raspberries and chop the rhubarb into small pieces. This makes sure everything cooks evenly and the jam turns out smooth.
- Wash raspberries carefully to preserve their delicate structure
- Chop rhubarb into small, consistent pieces
- Measure ingredients precisely for best results
Put your prepared fruits in a big 12-inch skillet. Add sugar and lemon juice to boost flavor and help the jam gel. Heat it up over medium-high, stirring often to avoid sticking.
The gel test is key to knowing when your jam is done. Cook for 8-10 minutes, looking for the right consistency. To check, put a bit of jam on a cold plate. If it moves slowly, it’s ready.
| Cooking Stage | Duration | Key Indicators |
|---|---|---|
| Initial Boiling | 2-3 minutes | Fruits begin to break down |
| Active Cooking | 8-10 minutes | Mixture thickens, bubbles become smaller |
| Gel Test | Final 1-2 minutes | Jam moves slowly on chilled plate |
Remember, jam gets thicker as it cools. Take it off the heat when it’s a bit less thick than you want. With practice, you’ll make delicious raspberry rhubarb jam!
Tips for Making Raspberry Rhubarb Jam
Making the perfect raspberry rhubarb jam needs some special tips and techniques. These can make your jam-making skills shine. The key to great flavor is knowing how to prepare your jam just right.
When using raspberries and rhubarb, follow these important tips:
- Choose ripe raspberries and young, tender rhubarb for the best taste
- Take out the stringy parts from rhubarb before chopping for a smooth jam
- Check the jam’s consistency often while cooking to avoid overcooking
Pectin is very important in making jam. Here are some natural pectin boosters:
- Add a grated apple to increase natural pectin
- Include lemon seeds in a cheesecloth bag while cooking
- Mash some raspberries before cooking to improve texture
| Technique | Benefit |
|---|---|
| Frequent Checking | Prevents overcooking |
| Fruit Selection | Ensures optimal flavor |
| Pectin Enhancement | Improves jam consistency |
For a smoother jam, use an immersion blender to puree some of it. Jam-making is both a science and an art. Don’t be afraid to try new things and find your own way!
Make-Ahead Instructions
Preparing raspberry rhubarb jam ahead of time is a great way to enjoy it for weeks or months. This method lets you spend more time in the kitchen and enjoy delicious jam later.
To store your jam well, follow these key steps:
- Clean glass mason jars (6-8 ounces) thoroughly before starting
- Sterilize jars and lids by boiling in water for 10 minutes
- Carefully ladle hot jam into sterilized jars
- Leave 1/4 inch of headspace at the top of each jar
- Wipe jar rims clean to ensure proper sealing
Don’t worry if you’re new to canning. You have several ways to store your raspberry rhubarb jam. Refrigeration is good for up to 3 weeks. Freezing is great for longer storage.
Freezing your jam keeps its flavors bright for up to 6 months. Use freezer-safe containers and leave space for expansion.
- Refrigerator storage: 3 weeks
- Freezer storage: Up to 6 months
Learning these make-ahead tips means you’ll always have homemade jam ready. And it won’t take much time to prepare.
Storing Leftovers
Keeping your homemade raspberry rhubarb jam fresh is key. The right storage helps keep its taste perfect. Storing it properly is important.
Sealed jars of jam made with the water bath method can last up to a year in a cool, dark place. But once you open it, you need to keep it in the fridge. It’s best to use it within 3-4 weeks after opening.
- Keep jam in airtight containers
- Store in the refrigerator at 40°F or below
- Use clean utensils when scooping
Homemade jam stored in the fridge lasts 2-4 weeks. Look out for signs that it’s gone bad:
- Unusual mold growth
- Off-putting odors
- Significant color changes
To keep your jam fresh, use clean containers and follow food safety tips. Homemade jam might not last as long as store-bought. But its amazing taste makes it worth the extra effort.
Freezing Raspberry Rhubarb Jam
Making a freezer jam from your homemade raspberry rhubarb recipe is a great way to keep it fresh longer. Freezing it right can keep the jam’s taste and texture just right.
Before you freeze your jam, make sure to:
- Let the jam cool down completely after cooking
- Choose containers that are safe for the freezer and have enough room for the jam to expand
- Leave about 1/2 inch of space at the top of each container
- Mark the containers with the date you made them
Good containers for freezer jam are:
- Plastic containers made for the freezer
- Freezer-safe glass jars
- Heavy-duty freezer bags
Your jam can stay good in the freezer for up to 6 months. When you’re ready to eat it, move it to the fridge and let it thaw overnight. After it’s thawed, mix it well to get the liquid back together.
Pro tip: After thawing, use your jam within 3-4 weeks for the best taste. Freezing lets you enjoy your homemade jam even when it’s not in season.
Reheating Raspberry Rhubarb Jam
Raspberry Rhubarb Jam is great at any temperature. You can warm it up to make it a tasty topping. Most people like it cold, but warming it can make it even better.
To warm it up, use the microwave. Put the jam in a dish safe for the microwave. Heat it in short bursts, stirring each time. This keeps it warm and even.
If the jam gets too thick, add a bit of water. This helps it stay smooth. When you serve it, make sure it’s not too hot. It’s perfect on scones, toast, or ice cream.
Remember, don’t overheat the jam. High temperatures can ruin its texture. Warming it gently brings out the best flavors of raspberry and rhubarb.