Summer's bounty is at its best when you can capture its vibrant flavors and turn them into something delicious and lasting. This homemade raspberry rhubarb jam recipe is the perfect way to do just that! It's a simple yet elegant spread, bursting with the sweet-tart harmony of raspberries and rhubarb, perfect for slathering on toast, biscuits, or even using as a filling for pastries. This recipe is designed for both beginner cooks looking for easy recipes and seasoned jam makers seeking a delicious twist on a classic. Get ready to experience the joy of homemade cooking and create a healthy and delicious treat!
Ingredients:
- 4 cups rhubarb, chopped (about 1 pound)
- 4 cups raspberries (about 1 pint)
- 3 cups granulated sugar
- 1/4 cup lemon juice (freshly squeezed is best!)
- 1/4 teaspoon ground cinnamon (optional, adds warmth)
- 1 pouch (1.75 oz) liquid pectin
Instructions:
Step 1: Preparing the Fruit
Wash and chop the rhubarb into roughly 1/2-inch pieces. Gently rinse the raspberries, removing any stems or damaged berries. Combine the rhubarb and raspberries in a large, heavy-bottomed pot.
Step 2: Mixing the Ingredients
Add the sugar, lemon juice, and cinnamon (if using) to the pot with the fruit. Stir well to ensure the sugar is evenly distributed throughout the mixture.
Step 3: Cooking the Jam
Bring the mixture to a rolling boil over medium-high heat, stirring constantly. This is crucial to prevent burning. A rolling boil is when the bubbles are large and rapid and cannot be stirred down.
Once the jam reaches a rolling boil, stir in the liquid pectin. Continue to boil hard for exactly 1 minute, stirring constantly.
Step 4: Testing for Setting Point (Optional)
For those wanting to ensure perfect setting, you can use the wrinkle test. Place a small spoonful of jam onto a chilled plate. Let it cool for a minute, then push the jam with your finger. If it wrinkles, your jam is ready.
Step 5: Jarring the Jam
Carefully ladle the hot jam into sterilized jars, leaving about 1/4-inch headspace at the top. Wipe the rims of the jars clean, place lids and rings on tightly, and process in a boiling water bath for 10 minutes (adjust processing time based on altitude – consult a canning guide for details).
Step 6: Cooling and Storage
Remove the jars from the water bath and let them cool completely. You should hear a satisfying “pop” as the jars seal. Once cooled, check the seals to ensure they are airtight. Store your homemade raspberry rhubarb jam in a cool, dark place for up to a year.
Cooking Tips for the Best Raspberry Rhubarb Jam:
- Use ripe fruit: The best jam comes from ripe, flavorful fruit. Slightly underripe rhubarb can be used, but overripe fruit may result in a watery jam.
- Sterilize your jars: Properly sterilizing your jars is essential for safe and long-lasting jam. You can do this by washing them in hot, soapy water, rinsing thoroughly, and then boiling them for 10 minutes.
- Don’t overcook: Overcooking can lead to a tough jam. Follow the cooking time carefully.
- Adjust sweetness: If you prefer a less sweet jam, you can reduce the amount of sugar by 1/2 cup.
Variations:
- Spicy Jam: Add a pinch of cayenne pepper or a few slices of chili pepper for a kick.
- Ginger Jam: Incorporate 1 tablespoon of grated fresh ginger for an aromatic twist.
- Orange Zest: Add the zest of one orange for a citrusy flavor.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary based on the specific ingredients used.
- Calories: Approximately 100-120 calories
- Sugar: High in natural sugars from fruit.
This homemade raspberry rhubarb jam is a wonderful way to preserve the flavors of summer and enjoy a healthy and delicious treat throughout the year. It's an excellent addition to your pantry, perfect for gifting or simply enjoying on your favorite breakfast treats. Enjoy the process of making this delicious and easy recipe!