Raspberry Rhubarb Jam Recipe
A delicious mix of two of Summer’s most incredible treats. Rhubarb and Raspberry for the win with this jam recipe that will be hard to keep on your shelves. A great treat to remind you of warm Summer days and an amazing jam for all your favorite spreading needs.
Ingredients
- 5 ½ Cups Raspberries (fresh or frozen)
- 2 Cups Chopped Rhubarb
- 3-7 Cups Granulated Sugar this is solely flavor based and isn’t a major component in how the jam turns out. You can also substitute with honey (around three cups).
- 1 Package Fruit Pectin (I always use the 1.75 OZ powdered pectin)
- 2 Tbsp Lemon Juice
Instructions
- Before beginning be sure to place a large towel (double layered) on the counter space and pot holder for the jars and the warm pot of jam for later in the process. Set this up before starting so you don’t have to worry about it while making the jam. If you aren’t canning them you do not need the towel. But you will still need to place the pot holder out. This is also the time to fill your water bath and place it on high on the stove.
- If you are canning the jam place a small pot on the stove with water. Turn it to medium high heat and place all the jar lids in the water to prepare them for canning. Also take the time to pre place all of the jars out on the towel that you put on the counter. This will make it easier to fill them once the jam is done and ready to be canned.
- Begin by placing all the fruit in a big pot to put on the stove.
- You can put it on low heat as you add the lemon juice, the powdered pectin and the sugar to the pot. You can add the sugar in all at once, though some people say to add half at first and then half later. This really doesn’t matter a lot as long as it all ends up in the pot at the end and all of the sugar is dissolved and has been brought to a boil.
- After this turn the stove up to medium high. Stirring frequently as the heat rises to make sure that nothing is burning to the bottom of the pot.
- Continue to stir often and bring the pot to a boil. Allow to boil for four minutes. Keep stirring the pot even if it doesn’t stir down. It is okay and good for the pot to boil to the point that it isn’t stirring down.
- Take it off of the heat immediately after boiling for four minutes. Put it on the pot holder you placed out.
- If you are canning then you can immediately begin filling the jars with the jam. Fill until there is about 1/2 inch of space left on the top of each jar. Then wipe the top of the jar off, place the lids and the rings. Do not over tighten the rings. IF YOU ARE NOT CANNING skip this step and the next two.
- Next check to make sure that the water bath is boiling. Carefully place the jams in the water bath (with correct tools). Keep them in the water bath for ten minutes (make the proper adjustments based on your elevation).
- Once the ten minutes are up carefully place each jar of jam onto the towel you laid out earlier. Do not tilt the jars, keep them upright the whole time. You will place them on the towel and leave them for 24 hours. Do not touch them or remove the rings or write on them until it has been 24 hours. After the 24 hours make sure that they sealed by checking the top of the lids to make sure they went down. You should also know that they have because after taking them out of the water bath they should make a loud popping noise. This is your first indicator that they are sealing. But always check after the 24 hours that they did seal properly. If they sealed remove the rings, they are ready to be put away. If they did not seal they need to be used within a week or so- or rescanned with a different lid.
- If you are not canning you can wait for the jam to begin cooling down and fill freezer safe containers with the jam. Wait until it is entirely cooled to place it in the freezer.
- Before storing remember to label your jam with the name and date! After this store ore enjoy immediately!