Rhubarb and Raspberry Jam

Published: June 5, 2026

Old-Fashioned Rhubarb and Raspberry Jam is bright, fruity, and packed with the perfect balance of sweet raspberry flavor and tart rhubarb. The texture is thick, glossy, and spreadable, making it ideal for toast, biscuits, scones, or spooning over yogurt. This is the kind of homemade jam that tastes like summer in a jar and feels right at home on a breakfast table. Rhubarb and raspberry jams are a classic pairing because the fruit’s natural tartness and sweetness complement each other so well.

Ingredients & Substitutions

Rhubarb: Provides the tangy flavor and helps give the jam its body. Fresh rhubarb works best, but frozen rhubarb can be used if thawed and drained first.
Raspberries: Add sweetness, color, and a soft fruity texture. Fresh or frozen raspberries both work well.
Granulated sugar: Sweetens the jam and helps it set properly. Reducing sugar too much can affect both texture and shelf life.
Lemon juice: Brightens the flavor and supports setting. Fresh lemon juice gives the cleanest flavor, but bottled can work in a pinch.
Salt: A small pinch sharpens the fruit flavor and balances the sweetness.
Pectin: Optional, but useful if you want a firmer set or a quicker cooking time. Some versions use pectin, while others thicken naturally without it.

Tips for Success

Use a wide pot: A wide, heavy-bottomed pan helps the jam cook evenly and reduces the chance of scorching.
Stir often: Rhubarb jam can stick easily as it thickens, so regular stirring is important.
Test for set: Use a chilled plate or spoon test to check when the jam has reached the right consistency.
Do not overcook: Overcooking can make the jam too stiff or dull the fresh fruit flavor.
Sterilize jars first: Clean, sterilized jars help the jam store better and stay fresh longer.
Cool before sealing: Let the jam cool slightly before transferring it to jars to avoid excess condensation.

How to Make Old-Fashioned Rhubarb and Raspberry Jam

This jam comes together in one pot and only needs a few simple steps.

Prepare the fruit by washing the rhubarb and raspberries. Chop the rhubarb into small pieces so it cooks evenly.
Combine the rhubarb, raspberries, sugar, lemon juice, and salt in a large saucepan or preserving pan.
Cook over medium heat until the fruit softens and releases its juices. Stir regularly so the mixture does not stick.
Bring the mixture to a boil and continue cooking until it thickens and reaches jam setting point.
Add pectin if using and follow the package or recipe instructions for the final boil. Some recipes rely on the fruit and sugar alone, while others use pectin for a firmer set.
Test the jam by placing a small spoonful on a cold plate. If it wrinkles slightly when pushed, it is ready.
Spoon into sterilized jars while still hot, then seal and let cool completely.

How to Use Old-Fashioned Rhubarb and Raspberry Jam

This jam is versatile enough for breakfast, baking, and simple sweet treats.

Spread it on toast, English muffins, or biscuits.
Spoon it over pancakes, waffles, or yogurt.
Use it as a filling for thumbprint cookies or layer cakes.
Swirl it into oatmeal or cottage cheese.
Serve it with scones for a classic afternoon tea treat.

How to Store Old-Fashioned Rhubarb and Raspberry Jam

Store sealed jars in a cool, dark place if you have processed them properly for shelf storage. Once opened, keep the jam in the refrigerator and use a clean spoon each time to help it stay fresh.

If you are storing it without canning, refrigerate the jam in airtight containers for up to 3 weeks. It can also be frozen in freezer-safe jars or containers for up to 3 months.

FAQs

What does rhubarb and raspberry jam taste like?

It tastes sweet, tart, and fruity with a bright summer flavor. The raspberries soften the sharpness of the rhubarb and give the jam a rich red color.

Can I make this jam without pectin?

Yes, many rhubarb raspberry jam recipes are made without pectin. The fruit and sugar can set naturally if cooked long enough.

Can I use frozen fruit?

Yes, frozen rhubarb and raspberries both work well. Thaw and drain the rhubarb first if it releases a lot of liquid.

How do I know when the jam is ready?

Use the cold plate test or watch for a thicker, glossy texture that slowly sheets off a spoon. A setting-point test is one of the most reliable ways to check.

Can I reduce the sugar?

You can reduce the sugar slightly, but jam needs enough sugar to set and preserve properly. Too little sugar can make the texture loose and shorten storage life.

Is this good for canning?

Yes, if you follow proper sterilizing and processing methods. Sterilized jars and correct sealing are important for longer shelf life.