Go Back

Sweet & Tangy Homemade Raspberry Rhubarb Jam (Low Sugar Option!)

This recipe combines the bright, sweet pop of raspberries with the delightful tangy bite of rhubarb to create a flavorful jam. Using a low-sugar pectin allows the fruit flavor to shine without being overwhelmingly sweet. It's surprisingly easy to whip up, perfect for beginners.
Print Recipe Pin Recipe

Equipment

  • very large, heavy-bottomed pot or Dutch oven
  • Small bowl
  • metal spoon
  • Jar(s) clean or sterilized, for filling
  • boiling water canner optional, if canning
  • lids optional, if canning
  • bands optional, if canning
  • damp cloth optional, if canning
  • towel optional, for cooling jars

Ingredients
  

Main Ingredients

  • 4 cups Raspberries Fresh or frozen (thawed if frozen)
  • 4 cups Cut/Diced Rhubarb Chopped into about ½-inch chunks
  • 1 box Low sugar Sure Jell Fruit Pectin or No sugar needed Sure Jell Pectin
  • 2 Tablespoons Lemon Juice Fresh or bottled
  • 4.5 cups Sugar
  • 1 tsp Butter optional - used for canning, helps reduce foam

Instructions
 

  • Prep Your Fruit: Wash and chop your rhubarb as directed. Combine the chopped rhubarb and raspberries (thawed if frozen) in a very large, heavy-bottomed pot or Dutch oven.
  • Add the Pectin and Lemon Juice: In a small bowl, mix the pectin powder with about ¼ cup of the measured sugar (from your 4½ cups total). Add this pectin-sugar mixture and the lemon juice to the pot with the fruit.
  • Cook the Fruit: Place the pot over high heat and bring the mixture to a full, rolling boil that cannot be stirred down. Stir constantly to prevent sticking.
  • Add Remaining Sugar: Once you've reached that hard boil, stir in the remaining 4¼ cups of sugar gradually. Keep stirring as it dissolves.
  • Boil Again: Bring the mixture back to a full, rolling boil that cannot be stirred down. Start timing NOW and boil hard for exactly 1 minute, stirring constantly. This minute of intense boiling is crucial for setting the jam.
  • Remove from Heat and Skim: Take the pot off the heat. If using, stir in the teaspoon of butter now. Carefully skim off any foam that has risen to the surface using a metal spoon.
  • Fill Jars (If Canning): If you're canning your jam for shelf stability, ladle the hot jam immediately into hot, sterilized jars, leaving about ¼ inch of headspace at the top. Wipe the rims clean with a damp cloth, center lids on jars, and screw on bands fingertip tight.
  • Process Jars (If Canning): Place filled jars in a boiling water canner, ensuring they are covered by at least 1 inch of water. Bring the water back to a full boil and process for the time recommended for your altitude (check the pectin box instructions for specific times).
  • Cool and Check Seals: Carefully remove jars from the canner and place them on a towel on the counter to cool completely (this can take 12-24 hours). You'll hear the satisfying "pop" as the lids seal. Check seals by pressing the center of the lid – it should be concave and not spring back.
  • For Refrigerator/Freezer Jam: If not canning, let the jam cool slightly in the pot, then ladle into clean jars or freezer-safe containers, leaving headspace for expansion if freezing.

Notes

Tips for Success:
- Use Ripe, But Not Overripe Fruit.
- Don't Skimp on Lemon Juice: Essential for pectin to activate and set.
- Measure Accurately: Especially sugar and pectin.
- Use a BIG Pot: Prevents boiling over.
- Boil Hard: The 'full, rolling boil' is key.
- Prepare Ahead: Have canning supplies ready if canning.
Storage:
- Canned Jam: Store in a cool, dark place for up to 1 year. Refrigerate after opening (use within a few weeks).
- Refrigerator Jam: Store in the refrigerator for up to 3 weeks.
- Freezer Jam: Pour into freezer-safe containers (leave headspace), cool, and freeze for up to 6 months. Thaw in the refrigerator.