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Rhubarb Raspberry Jam

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  • Total Time: 1 hour
  • Yield: About 6 cups 1x

Ingredients

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  • 2 1/2 pounds rhubarb, washed, trimmed, and sliced into 1/2-inch pieces
  • 3 cups fresh raspberries
  • 1 cup white grape juice (100% juice)
  • 5 1/2 cups sugar
  • 2 tablespoons lemon juice
  • pinch of salt

Instructions

  1. 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.
  2. 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.)
  3. 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

Find it online: https://kitchenjoyblog.com/rhubarb-raspberry-jam/