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.
Ingredients:
- 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
Directions:
- 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.
This recipe is shared at Allergy Free Wednesdays, Whatsit Wednesdays, Pennywise Platter, and Sweet & Savory Saturday.
Swirls and Spice 
Yum! This looks so tasty! A jar of this wouldn’t last long here
It doesn’t last long in our house either. Once we open a jar, it’s hard to stop eating it. Homemade jams taste so much better than store bought!
What beautiful jam! I’m sure it tastes even better than it looks. Living in Texas, I don’t have any experience with rhubarb, but I bet it adds a nice tartness to the raspberries. Thanks for the recipe!
I guess Texas is too hot for rhubarb? I wonder if you can buy it frozen? I’m originally from Oklahoma, and I don’t recall having much there either. Thanks for visiting!
You always see strawberry rhubarb, but I haven’t seen raspberry rhubarb yet! Sounds delish! Thanks for sharing at Sweet & Savory Saturdays #29.
~Amber @ DessertNowDinnerLater.com
I bet the infusion of honey makes all the difference!
It would be interesting to do a taste test with honey-sweetened versus sugar-sweetened jam.
I just made some raspberry jam. The price dropped & I decided to make a small batch. I have never made it with rhubarb. Sounds yummy. I’d love for you to srop by & share this at the party if you like. Hope to see you again soon. Theresa @DearCreatives
Aren’t small batches great? Rhubarb has been a taste that I acquired over time. Now I can’t get enough! With jam, you can add either a little rhubarb or a lot, depending on how much you have and how much you want it to impact the flavour. Thanks for taking the time to comment!