RHUBARB RASPBERRY JAM
No pectin needed for this delicious jam! I buy as much rhubarb as I can when it is in season, vacuum seal and freeze it. Along with Rhubarb Cobbler and Strawberry Rhubarb pie, this jam is a favorite!
Provided by Tess Geer
Categories Jams & Jellies
Time 11h
Number Of Ingredients 6
Steps:
- 1. Combine rhubarb, raspberries and white grape juice in a large pot. Cover and cook over medium heat, stirring frequently, until rhubarb is tender (approximately 15 minutes.)
- 2. Once rhubarb is tender, add sugar and lemon juice. Stir to combine. Bring to a boil, then reduce to a simmer. Simmer until reduced to desired consistency, stirring occasionally. For me, this takes 45 minutes.
- 3. Skim foam as needed. When jam is nearly done, stir in 1 tsp butter. This will help keep the foam down.
- 4. Submerge rings and lids in a bowl of very hot water and set aside. DO NOT BOIL LIDS.
- 5. Ladle jam into hot, sterilized jars leaving 1/2-1" headspace. Run a small spatula around the inside of each jar to remove air bubbles. Carefully and thoroughly wipe the rims of the jar clean. Place the lids and then rings, tightening until fingertip tight.
- 6. Process jam in a boiling water bath for approximately five minutes. Remove jars to a clean towel away from direct sunlight. Let rest for 12-24 hours.
- 7. Test lids for adhesion. If lid did not take, refrigerate or reprocess jam. Otherwise, store canned jam in a dark cabinet. Will keep for one year.
- 8. Try serving the jam on top of partially melted brie cheese. Absolutely delicious!
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Hannah Jett
[email protected]I've never been a fan of jam, but this recipe changed my mind. It's so delicious and flavorful.
Ryan Macdonald
[email protected]This jam is a great way to use up leftover rhubarb. It's also a delicious addition to any breakfast or brunch.
yourlocal potato
[email protected]I'm not a huge fan of rhubarb, but I love this jam. The raspberries really balance out the tartness of the rhubarb.
SDS_ RapSheet
[email protected]This jam is a bit pricey, but it's worth the money. It's so delicious and unique.
LAWL MMO RPG Tibia
[email protected]I love the color of this jam. It's so vibrant and beautiful.
md kajo
[email protected]This jam is a great way to add some sweetness to your breakfast or brunch.
sarif ansari
[email protected]I've made this jam several times, and it's always a hit at parties. Everyone loves the unique flavor.
Tanha Naeem
[email protected]This jam is delicious on toast, but it's also great on pancakes, waffles, or ice cream.
Hasaan Hassan
[email protected]I'm allergic to raspberries, so I used strawberries instead. The jam turned out great!
Harishankar verma
[email protected]This jam is a bit too sweet for my taste. I think I'll add some lemon juice next time to balance out the sweetness.
Luna Depaz
[email protected]I love the tartness of this jam. It's the perfect balance of sweet and sour.
Air Linkoln NZ
[email protected]This jam is a great way to use up extra rhubarb. It's also a delicious gift to give to friends and family.
Mr. C K
[email protected]I've never made jam before, but this recipe was easy to follow. My jam turned out great, and I'm so proud of it!
Kyle Wood
[email protected]This jam is delicious, but it's a lot of work to make. I'm not sure if it's worth the effort.
Tito kanthi Nath
[email protected]I followed the recipe exactly, but my jam turned out too thin. I'm not sure what I did wrong.
Bimala Guragain
[email protected]This jam is a bit tart for my taste, but I still enjoyed it. I think it would be great on toast with some butter.
Cindy Lawton
[email protected]I made this jam with frozen raspberries, and it turned out great. I can't wait to try it with fresh raspberries next time.
MD Sahin Mia
[email protected]This jam is a great way to use up fresh rhubarb. It's also a delicious addition to toast, yogurt, or ice cream.
Jarvis Tuggle
[email protected]I've made this jam several times now, and it's always a hit. It's so easy to make, and it tastes amazing. I love the combination of rhubarb and raspberries.
Ak jadoon
[email protected]This jam is delicious! I made it with fresh raspberries and rhubarb from my garden, and it turned out perfectly. The flavor is tart and sweet, and the jam is thick and spreadable.