Rhubarb-Raspberry Jam
A vibrant, tangy jam combining rhubarb and raspberries, enhanced with raspberry gelatin, perfect for spreading on toast or pairing with dairy for a sweet treat.
Ingredients
Instructions
- In a large kettle or Dutch oven, combine rhubarb and sugar. Let stand 15 to 20 minutes or until sugar is moistened.
- Bring to a boil, uncovered, for 10 minutes, stirring frequently.
- Add raspberries; return to boiling.
- Boil hard for 5 to 6 minutes or until thick; stir frequently.
- Remove from heat.
- Add gelatin; stir until dissolved.
- Ladle into half pint jars or freezer containers.
- Leave a 1/2-inch headspace.
- Seal, label, and store in the refrigerator for 3 weeks or in the freezer for 1 year.
Tips & Substitutions
For a thicker jam, consider adding a bit of pectin along with the gelatin for a firmer set. You can substitute the raspberries with strawberries or blackberries if desired, but keep in mind that the flavor will change slightly. If using fresh rhubarb, trim the ends and remove any tough strings before slicing. This jam is perfect as a topping for toast or in a Kids' Jello Treat.
Serving Suggestions
This rhubarb-raspberry jam is delightful spread on warm biscuits or scones, or as a topping for vanilla ice cream. It pairs beautifully with Grandma Tom'S Banana Bread for a delicious breakfast treat. For a fun dessert, use it as a filling in layered cakes or tarts, or mix it into plain yogurt for a quick snack.
Storage & Reheating
Store the jam in the refrigerator for up to 3 weeks in sealed jars or freezer containers. For longer storage, place the jars in the freezer where they can last up to a year. To use, simply thaw in the refrigerator overnight or run the container under warm water for a few minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb-Raspberry Jam contains roughly 469 calories, with 4g protein, 123g carbohydrates, and 1g fat. It is an excellent source of vitamin C (65% of the Daily Value), dietary fiber (46% of the Daily Value), and calcium (30% of the Daily Value), and a good source of potassium. It also contributes 13g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits in this jam recipe?
Absolutely! You can mix and match other fruits like strawberries, blackberries, or even blueberries. Just keep in mind that the flavor and sweetness may vary, so adjust the sugar accordingly if using sweeter fruits.
How can I tell when the jam is thick enough?
You can test the jam by placing a small amount on a cold plate and running your finger through it. If it holds its shape and doesn't run back together, it's ready. Otherwise, continue boiling and check again in a minute or two.
Is it possible to reduce the sugar in this recipe?
Yes, you can reduce the sugar, but be aware that it may affect the preservation and texture. Using less sugar can result in a softer set, so consider adding pectin to help maintain consistency while still enjoying a lower sugar jam.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).