Raspberry Rhubarb Jam

This jam combines two of our favourite backyard fruits, raspberries and rhubarb.


Yield: Makes 7 cups

Raspberry Rhubarb Jam


  • 4 cups fresh raspberries, closely packed or 1 pkg (600 g) frozen raspberries
  • 4 cups sliced rhubarb, 1/2 inch thick
  • 1 pkg (57 g) pectin crystals
  • 5 cups granulated sugar


  1. In a nonreactive Dutch oven, combine raspberries and rhubarb. Stir in pectin. Place over high heat, stirring until mixture reaches a hard boil. Immediately stir in sugar.
  2. Bring to a full rolling boil; boil hard for 1 minute, stirring constantly. Remove from heat. Stir and skim foam for 5 minutes.
  3. Pour into hot sterilized pint jars, leaving 1/4 inch headspace. Wipe jars rims thoroughly. Seal and process in a boiling water bath for 10 minutes.
Nutritional analysis per 1 tbsp: 39 calories, 0 g fat, 0.1 g protein, 10.1 g carbohydrate, 0.4 g fibre, 1 mg sodium