Summer's bounty is at its finest, and what better way to capture its essence than with a vibrant jar of homemade raspberry rhubarb jam? This recipe is not only incredibly delicious, but also surprisingly easy, making it perfect for both beginner cooks and seasoned jam-makers. Get ready to enjoy the sweet and tart perfection of this homemade treat spread on toast, biscuits, or even used as a delicious glaze for cakes. This recipe makes healthy meals and is a wonderful addition to your homemade cooking repertoire.
Ingredients:
- 2 lbs rhubarb, trimmed and chopped into 1/2-inch pieces
- 1 lb raspberries, fresh or frozen (if frozen, no need to thaw)
- 4 cups granulated sugar
- 1/4 cup lemon juice (freshly squeezed is best)
- 1 pouch (1.75 oz) liquid pectin
Equipment:
- Large saucepan
- Wooden spoon or spatula
- Canning jars and lids (sterilized)
- Jar lifter (optional, but helpful)
Instructions:
Step 1: Prepare Your Ingredients
Wash and chop the rhubarb into 1/2-inch pieces. If using frozen raspberries, you can add them directly to the pot. If using fresh raspberries, gently wash and pick them over to remove any stems or leaves. Have your sugar, lemon juice, and pectin ready to go.
Step 2: Combine and Cook
In a large saucepan, combine the rhubarb, raspberries, sugar, and lemon juice. Stir well to ensure the sugar is evenly distributed. Add the liquid pectin and stir vigorously for one minute.
Step 3: Bring to a Full Rolling Boil
Over medium-high heat, bring the mixture to a full rolling boil, which is a boil that cannot be stirred down. This is crucial for setting the jam properly. Continue boiling hard for exactly one minute, stirring constantly to prevent sticking and burning.
Step 4: Remove from Heat and Skim
Remove the saucepan from the heat and skim off any foam that has formed on the surface.
Step 5: Fill and Seal the Jars
Carefully ladle the hot jam into your sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars clean, place the lids and rings on securely, and tighten.
Step 6: Process the Jars (Optional but Recommended)
For longer shelf life, process the filled jars in a boiling water bath for 10 minutes. This ensures the jam is properly sealed and will last for many months. Allow the jars to cool completely. You should hear a satisfying "pop" sound as the jars seal.
Tips for the Best Raspberry Rhubarb Jam:
- Use ripe fruit: The riper the fruit, the better the flavor of your jam.
- Don't overcook: Overcooking can lead to a tough or rubbery jam. Stick to the one-minute boil time after the full rolling boil.
- Sterilize your jars: This is crucial for preventing spoilage and ensuring a safe product. You can sterilize jars in boiling water for 10 minutes.
- Check for seals: After processing, press down on the center of each lid. If it doesn't flex, it's sealed.
Variations:
- Spice it up: Add a pinch of cinnamon, ginger, or cardamom for a warm, spiced jam.
- Add a touch of sweetness: If you prefer a sweeter jam, you can increase the amount of sugar slightly.
- Make it chunky: For a chunkier jam, don't mash the raspberries completely.
Nutritional Information (per serving, approximate):
This will vary depending on the serving size. A general estimation provides a helpful guideline. For precise values, use a nutrition calculator with the exact ingredients and quantities used.
- Calories: Approximately 100-150 calories per serving
- Sugar: Naturally high due to fruit and added sugar.
This easy recipe is perfect for creating quick dinner ideas and is a truly delicious addition to any meal. Enjoy your homemade raspberry rhubarb jam!