Raspberry Rhubarb Jam (Small Batch, No Added Pectin) Recipe
This small batch Raspberry Rhubarb Jam is a vibrant and tangy preserve made without added pectin. Utilizing fresh or frozen raspberries and rhubarb, combined with a touch of sugar and lemon juice, it’s simmered to achieve a thick, sticky consistency perfect for spreading on toast or adding a fruity kick to desserts.
- Prep Time: 5 minutes
- Cook Time: 15-20 minutes
- Total Time: 25 minutes
- Yield: About 1 cup
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Jam Ingredients
- 1 cup raspberries (fresh or frozen)
- 1 cup rhubarb (fresh or frozen), chopped
- ⅓ cup sugar
- 1 tablespoon lemon juice
- ⅛ teaspoon salt
Instructions
- Combine Ingredients: Place the raspberries, rhubarb, sugar, lemon juice, and salt in a medium-sized pot to prepare the base for the jam.
- Bring to Boil: Heat the mixture over high heat and bring it to a boil. Allow it to boil vigorously for 1 to 2 minutes to start breaking down the fruit and activating the natural pectin.
- Simmer to Jam Stage: Reduce heat to medium-high and continue to simmer vigorously for 10 to 15 minutes. Monitor the temperature until it reaches 220ºF (105ºC); this indicates the jam has thickened properly and is ready to set.
- Cool and Jar: Once the jam reaches temperature, remove it from the heat. Carefully spoon the hot jam into a clean, heatproof glass jar. Allow it to cool completely at room temperature, which takes about two to three hours.
- Serve: Enjoy your homemade raspberry rhubarb jam spread on toast, scones, mixed into yogurt, drizzled over ice cream, or layered within cakes for a fresh fruity flavor.
Notes
- Using fresh or frozen fruit works well—no need to thaw frozen berries before cooking.
- A candy or jam thermometer is recommended to accurately reach the jam setting temperature (220ºF or 105ºC).
- Make sure to use a clean, sterilized jar to store your jam for safety and longevity.
- This recipe yields about 1 cup of jam, perfect for small servings or gifts.
- To store, keep the jam refrigerated and consume within 2-3 weeks.
- No added pectin is used; the natural pectin from fruit and the cooking process create the jam’s thickness.
