RHUBARB RASPBERRY JAM
No pectin needed for this delicious jam! I buy as much rhubarb as I can when it is in season, vacuum seal and freeze it. Along with Rhubarb Cobbler and Strawberry Rhubarb pie, this jam is a favorite!
Provided by Tess Geer
Categories Jams & Jellies
Time 11h
Number Of Ingredients 6
Steps:
- 1. Combine rhubarb, raspberries and white grape juice in a large pot. Cover and cook over medium heat, stirring frequently, until rhubarb is tender (approximately 15 minutes.)
- 2. Once rhubarb is tender, add sugar and lemon juice. Stir to combine. Bring to a boil, then reduce to a simmer. Simmer until reduced to desired consistency, stirring occasionally. For me, this takes 45 minutes.
- 3. Skim foam as needed. When jam is nearly done, stir in 1 tsp butter. This will help keep the foam down.
- 4. Submerge rings and lids in a bowl of very hot water and set aside. DO NOT BOIL LIDS.
- 5. Ladle jam into hot, sterilized jars leaving 1/2-1" headspace. Run a small spatula around the inside of each jar to remove air bubbles. Carefully and thoroughly wipe the rims of the jar clean. Place the lids and then rings, tightening until fingertip tight.
- 6. Process jam in a boiling water bath for approximately five minutes. Remove jars to a clean towel away from direct sunlight. Let rest for 12-24 hours.
- 7. Test lids for adhesion. If lid did not take, refrigerate or reprocess jam. Otherwise, store canned jam in a dark cabinet. Will keep for one year.
- 8. Try serving the jam on top of partially melted brie cheese. Absolutely delicious!
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Muskan gujjar Gujjar
[email protected]This jam is a great way to use up extra rhubarb. It's also a delicious and unique gift.
Nomalanga Ncube
[email protected]I'm so glad I found this recipe. I've been looking for a good rhubarb raspberry jam recipe for ages.
Jones Kelly
[email protected]This jam is amazing! I love the way the rhubarb and raspberries complement each other.
urnormal memer
[email protected]This jam is a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Sarmila Basnet
[email protected]I'm not a big fan of rhubarb, but I really enjoyed this jam. The raspberries help to balance out the tartness of the rhubarb.
moksallos photography
[email protected]This is the best rhubarb raspberry jam I've ever had! It's the perfect balance of sweet and tart, and the consistency is just right.
gaming donya
[email protected]I followed the recipe exactly, but my jam turned out too runny. I think I might have needed to cook it for a little longer.
Ndubuisi Ifeanyi
[email protected]This jam is so easy to make, and it tastes even better than store-bought. I'll definitely be making it again.
Joseph Wiafe Brobbey
[email protected]I love the unique flavor combination of rhubarb and raspberries in this jam. It's perfect on toast, biscuits, or even ice cream.
Verneda White
[email protected]This rhubarb raspberry jam is a delightful blend of tart and sweet flavors. The vibrant color is sure to brighten up any breakfast table.