Rhubarb and Raspberry Jam

Kate Punshon - Tuesday, April 02, 2019

Rhubarb and raspberries, companion fruits from spring through to autumn, make an irresistible combination for jam connoisseurs. Although it’s simple to make, it’s a bold jam. Big flavours, generous chunks of fruit set in a melange of raspberries and the colour of deep glistening rubies. It marries the sweet rich raspberry flavour with rhubarb's underlying touch of tartness. Whether it’s served on the breakfast table, for afternoon tea on freshly baked scones and rich airy cream or as part of dessert, your rhubarb and raspberry jam will be the ruby red jewel of the table. 

Although most often eaten as a fruit, rhubarb is actually a vegetable. Oh, and is there a difference between red and green rhubarb? Apart from the colour difference, they taste the same. They are just a different variety.

Preparation time:     1 hour
Cooking time:          15 mins
Quantity:                   6 x 250 ml jars


Warm sterilised sealable glass jars and lids


500g tender rhubarb- preferably red
250g ripe raspberries
50ml water
400g white sugar
½ lemon grated rind
1 lemon juiced


  1. Trim rhubarb to remove leaves. Wash to remove any garden dirt or store debris and lightly dry with clean tea towel or paper towel.
  2. Cut into 1cm lengths. If you cut into too small pieces rhubarb will cook to a mush and produce a different jam texture.
  3. Wash raspberries and dry gently.
  4. In a preserving pan place prepared rhubarb and raspberries, water, suagr lemon rind and juice. 
  5. Stir over gentle heat until sugar completely dissolved.
  6. Increase the heat and bring the mixture quickly to the boil and cook for approximately 10 minutes or until the jam is thick and reaches setting point.
  7. Remove the jam from the heat and allow to cool slightly.
  8. Using a funnel, pour into warm dry sterilised screw cap sealable jars. Fill to approximately 2.5cm (1inch) from the top and seal using your preferred method.
  9. Label and store in a cool dark place in the kitchen or pantry.
  10. Allow the jam to mature for at least 2 weeks before eating.


  1. Variations: Rhubarb and Blackberry Jam, Rhubarb and Strawberry Jam, Raspberry and Rhubarb Jam
  2. To make raspberry and rhubarb jam, exchange the quantities so there is a greater proportion of raspberry to rhubarb.
  3. Choose ripe clean fruit. Do not use overripe and never use mouldy fruit as this will produce a poor-quality jam.
  4. If you want a jam texture which has pieces of rhubarb pieces, cut rhubarb into larger pieces. Smaller pieces will cook more quickly and completely break down in the cooking process. 
  5. Heat sugar gently and cook slowly until the sugar has completely dissolved before boiling otherwise the fruit skin will toughen and the sugar may crystallise.
  6. Once the sugar has dissolved and the fruit is soft, boil rapidly until the jam reaches setting point
  7. Stir occasionally to prevent the jam from sticking on the bottom of the pot. But not too often as this will lower the temperature and delays reaching the setting point.
  8. This jam does not contain a lot of liquid so should set fairly quickly. 
  9. Rapid boiling until the setting point is reached, to preserve the fresh fruit flavour. Long slow simmering of the jam affects the colour and reduces the flavour of the jam.
  10. Do not eat or feed the leaves to animals. Due to the high concentrations of oxalic acid and oxalate, eating may result in reactions. Rhubarb is often cited as poisonous plant.
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