The Quintessential Embrace of Summer: Raspberry Rhubarb Jam

There’s a particular magic that happens when the tart, vibrant ribbons of rhubarb emerge from the earth, usually hand-in-hand with the first sweet whispers of summer berries. My own kitchen remembers countless seasons where the scent of simmering fruit would fill the air, a sweet perfume announcing the bounty of the garden. This Raspberry Rhubarb Jam, a recipe gifted to me by a dear friend whose own garden overflowed, is more than just a preserve; it’s a bottled memory, a taste of sunshine and tart-sweet nostalgia that I eagerly await each year. The annual ritual of making it, and the subsequent anticipation of slathering it on toast or swirling it into yogurt, has become a cherished culinary tradition in my home, a delicious testament to simple, abundant flavors.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 30
• Yield: 5 1/2 pint jars
• Dietary Type: Vegan

Ingredients

• 5 cups sliced rhubarb
• 4 cups sugar
• 1 (12-ounce) bag frozen raspberries
• 1 (3-ounce) package raspberry Jell-O gelatin

Equipment Needed

• Large, heavy-bottomed saucepan
• Measuring cups and spoons
• Wooden spoon or heatproof spatula
• Blender (optional, for smoother jam)
• Tongs
• Small bowl (for lids)
• Clean pint-sized canning jars with lids and bands

Instructions

This jam is a wonderfully straightforward way to capture the essence of peak season flavors. The process is simple, yielding a bright, flavorful preserve that tastes infinitely better than anything store-bought.

1. Begin by combining the sliced rhubarb, sugar, and frozen raspberries in a large, heavy-bottomed saucepan. There is no need to add any extra liquid; the rhubarb and raspberries will release their juices as they cook.
2. Place the saucepan over medium-high heat and bring the mixture to a rolling boil. This initial boil will start to break down the fruit and dissolve the sugar.
3. Once the mixture reaches a rolling boil, start a timer for 12 minutes. During this time, you will let the mixture boil continuously. It’s crucial to monitor the heat and adjust it as needed to maintain a steady boil, though you may need to turn it down slightly to prevent it from boiling over. Constant stirring is essential throughout this 12-minute boiling period to prevent scorching at the bottom of the pan.
4. After the 12 minutes of boiling have elapsed, turn off the heat. Immediately add the raspberry Jell-O gelatin to the hot fruit mixture.
5. Stir well to ensure the Jell-O gelatin is completely dissolved and evenly incorporated into the jam.
6. At this stage, the jam is essentially ready. However, if you prefer a smoother consistency, you can now process the jam through a blender. This is a personal preference; some enjoy the texture of whole raspberries and rhubarb pieces, while others prefer a more uniform spread. If you choose to blend, be sure to do so carefully, as the jam is very hot.
7. To can the jam, prepare your jars. Fill the clean pint-sized canning jars, leaving a small amount of headspace at the top.
8. To prepare the lids for sealing, gently warm the flat part of the lids. A method that works well is to briefly immerse the flat part of the lid in a small amount of boiling water for a few seconds. Then, carefully lift the lid out with tongs and place it onto the top of each filled jar.
9. Secure the lids with the canning bands.

Expert Tips & Tricks

• Rhubarb Prep: When slicing rhubarb, aim for pieces that are roughly ½-inch thick. This size will break down nicely during cooking.
• Boiling Over Prevention: If you find your jam is consistently threatening to boil over, a common trick is to place a tablespoon of butter or margarine into the pot at the beginning of the boiling phase. This helps to reduce the foaming.
• Checking for Set: While the Jell-O gelatin is designed to ensure a good set, you can also test for doneness by placing a small amount of jam on a chilled plate. If it wrinkles when pushed, it’s ready.
• Jar Sterilization: For proper canning, ensure your jars are sterilized by boiling them in water for at least 10 minutes. The lids and bands should also be clean.
• Batch Size: This recipe yields a substantial amount of jam. If you have less fruit or smaller jars, you can halve the recipe, but remember that cooking times might vary slightly with smaller batches.

Serving & Storage Suggestions

This vibrant Raspberry Rhubarb Jam is incredibly versatile. It’s a revelation spread generously on warm, crusty bread, toasted sourdough, or even a simple butter cracker. It adds a delightful tangy sweetness to homemade yogurt or can be swirled into ice cream. For a more elaborate use, consider it as a filling for cakes, tarts, or even a glaze for roasted meats.

Once canned properly, this jam can be stored in a cool, dark pantry for up to a year. After opening a jar, always refrigerate it. Refrigerated jam typically remains delicious for about 3-4 weeks. If you don’t plan to can it, store the entire batch in airtight containers in the refrigerator and consume within 2-3 weeks.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	130 kcal	7%
Total Fat	0.1 g	0%
Saturated Fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	14.1 mg	1%
Total Carbohydrate	33.1 g	11%
Dietary Fiber	0.9 g	3%
Sugars	31.8 g	64%
Protein	0.5 g	1%

Note: Nutritional values are estimates and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

While this recipe is wonderfully balanced, feel free to experiment!

• Berry Mix: While raspberries and rhubarb are a classic pairing, you could try other berries like strawberries or blackberries. Adjust the sugar slightly based on the sweetness of the berries.
• Spice It Up: A pinch of cinnamon, a whisper of ginger, or a touch of cardamom can add an intriguing warmth to the jam. Add these spices along with the Jell-O.
• Citrus Zest: The zest of one lemon or orange, added towards the end of the cooking process, can provide a bright, aromatic lift.

FAQs

Q: Do I need to peel the rhubarb before using it?
A: Generally, no. For this jam, the skin of the rhubarb is perfectly fine to include after washing.

Q: Why do I need to boil the mixture for 12 minutes?
A: The boiling period is essential for allowing the fruit to break down properly and for the sugar to fully dissolve, contributing to the jam’s texture and preservation.

Q: Can I use fresh raspberries instead of frozen?
A: Yes, you can use fresh raspberries. If using fresh, you may need to slightly adjust the cooking time as they might release juice at a different rate than frozen ones.

Q: What is the purpose of the Jell-O gelatin?
A: The Jell-O gelatin acts as a gelling agent, ensuring the jam sets to a spreadable consistency quickly and easily.

Q: How do I know if my jars have sealed properly?
A: After canning, the center of the lid should be concave (curved inward) and should not flex when pressed. If it pops, the seal is not good, and the jar should be refrigerated and used promptly.

A Taste of Sunshine, Bottled

There’s a profound satisfaction in creating something so vibrant and delicious from the simplest of ingredients. This Raspberry Rhubarb Jam is a testament to the beauty of seasonal produce and the joy of preserving those fleeting flavors. I encourage you to gather your rhubarb and berries, embrace the sweet aroma that will soon fill your kitchen, and experience the delight of this truly exceptional jam. It’s perfect for sharing, gifting, or simply savoring one spoonful at a time. Enjoy!