Rhubarb isn't something I have used much in the past. I've had strawberry rhubarb pie here and there, but other than that, not much else. I never really found it very enticing. For some reason this year I knew I definitely wanted to find a way to enjoy rhubarb at home. David Lebovitz, who can do no wrong in my opinion, says that he prefers more vibrant berries to accompany rhubarb than just strawberries. Having tested that theory recently, I second that opinion. I happen to prefer the raspberry-rhubarb combo myself.
This recipe for Rhubarb Raspberry Jam is extremely simple to make. No funny ingredients. No pectin, Certo, Sure-Jell, whatever. Just fresh rhubarb, raspberries, white grape juice, sugar, and a splash of lemon juice. Simmer and enjoy.
Have you ever seen the episode of Friends where Monica is at a crossroads in life and her solution is to make jam? She called it her Jam Plan. I was feeling a little bit like that the day that I made this jam, and it did the trick. There's something about simmering and stirring that I find very therapeutic. Life doesn't always make lots of sense, but when it doesn't, there's always jam. Not that you'll find me down at the docks in search of the freshest fruits of the day or anything like that (although that does sound fun) anytime soon. I did however find the cutest spreaders at HomeGoods that I absolutely had to have. Spread the Joy...Words to live by.
Rhubarb Raspberry Jam
- Total Time: 1 hour
- Yield: About 6 cups 1x
Ingredients
- 2 ½ pounds rhubarb, washed, trimmed, and sliced into ½-inch pieces
- 3 cups fresh raspberries
- 1 cup white grape juice (100% juice)
- 5 ½ cups sugar
- 2 tablespoons lemon juice
- pinch of salt
Instructions
- Place the rhubarb, raspberries, and white grape juice in a large pot. Cover and cook over medium heat, stirring frequently, until the rhubarb is tender and cooked through, about 15 minutes.
- Add the sugar, lemon juice, and salt to the pot. Bring to a boil, then lower the heat to a simmer. Continue cooking, uncovered, until reduced and thickened to your desired consistency, skimming any foam off the surface as needed. (I cook mine for about 35-40 minutes.)
- Ladle the jam into mason jars and allow to cool before screwing the lids on the jars. Store in the refrigerator and use within 2 months.
Notes
Adapted from: davidlebovitz.com
Frances
This sounds delish! I have been thinking about making a strawberry rhubarb pie, but, I am thinking of switching that to a raspberry rhubarb pie now.
Jennifer Mason
Mandy, I made this over the weekend... I have never cooked anything with Rhubarb.. Must admit I love it and it turned out well. I have given most of it away so will be making more very soon.. Not to mention the house smelled delightful while it was simmering on the stove.
Mandy
Glad you liked it, Jennifer!
Liz
Hi: I made strawberry rhubarb jam last week and was thinking of doing the same with raspberries... my question is: can I use frozen, whole unsweetened raspberries? I seem to have a bunch, and I am not n the mood for smoothies!
Thanks!
Mandy
Hi Liz! I wish I had a definitive answer for you, but I can't say for sure how well your jam will turn out since I have not tried this recipe with frozen raspberries. You have me intrigued though, and I may need to give it a try soon. I don't see why it wouldn't work though. The only trouble you might have is that you'll have a tremendous amount of liquid from the berries being frozen. You may need to either add a lot more simmering time to reduce the additional liquid, or thaw and drain your raspberries beforehand. Sorry I don't have a great answer, but whatever you decide, I hope it turns out deliciously! Thanks so much for visiting!
Liz
Well, it worked! I used my pectin-free strawberry rhubarb jam recipe, but substituted RASPBERRIES... I processed and canned the jam the usual way, and it came out great! Tart and sweet! I simmered until the mixture was 220 degrees F... didn't seem to be any extra time, but I used whole frozen raspberries with no added liquid...
Mandy
That's so great to hear, Liz! Thanks for sharing your results! Can't wait to try that out myself soon.
Jenn
Is there anything else that can be substituted for the white grape juice? Thought I had everything, and just finished washing the raspberries and rhubarb only to realize I forgot to buy the juice!
Mandy
Any fruit juice should be fine. The juice naturally contains some pectin to help it gel without using packaged items such as Sure-jell.
Aimee Konkol
Is there a way to adapt this recipe to a canned recipe with a shelf life instead of refrigerator?
Mandy
I can’t speak to the method for canning this recipe because I have not tested it that way. Sorry!