The last jar of tangy raspberry rhubarb jam was opened today. Between a friend’s garden and the local u-pick berry batch, we did well with gathering fresh raspberries this summer. Combining two loves–raspberries and rhubarb–in a jam was a splendid idea. And I might have to buy some frozen rhubarb and raspberries so that we can enjoy more small batches of this homemade jam in the months ahead.
Honey lends natural sweetness that is not overpowering to the lovely raspberry flavour. We like to keep our version of this jam just a bit on the sour side. Every time I make a batch of this, my first thought is that I should have sweetened the jam a little more. But then I spread it onto a piece of warm, buttered toast, bite in, and think, “No, it’s just right.” My family agrees. If you lean toward sweeter jams though, feel free to increase the amount of honey or stir in some extra sugar to taste.
- 2 cups crushed raspberries (about 3 cups of whole berries)
- 1/2 cup rhubarb, diced
- 1 to 2 tablespoons lemon juice
- 2 tablespoons low-sugar pectin powder
- 1/3 to 1/2 cup honey
- Combine berries, rhubarb, and pectin in a medium saucepan. Stir well and bring to a boil. Add lemon juice and honey. Continue stirring and reduce to a simmer. Add more honey or sugar to taste (optional).
- When jam is thicker and clings to a metal spoon, turn off heat. Let stand for 5 to 10 minutes. Pour warm jam into a clean jar (or jars). Store jam in refrigerator or freezer.