My favorite jam. I pick and freeze rhubarb in the spring and then wait for raspberry season in July. It's so yummy, I make two batches of this every summer.


Recipe Summary

5 mins
40 mins
2 hrs 5 mins
2 hrs 50 mins
5 12-ounce jam jars


Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine rhubarb, sugar, raspberries, and lemon juice in a large pot. Let sit until sugar begins to dissolve, about 5 minutes. Bring to a boil; cook, stirring often, about 15 minutes. Add raspberry-flavored gelatin; stir until dissolved, 1 to 2 minutes. Remove jam from heat.

  • Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids and screw on rings.

  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and place jars 2 inches apart into the water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.

  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until completely cool, about 2 hours. Press the top of each lid with a finger, ensuring that the seal is tight. Store in a cool, dark area.

Nutrition Facts

69 calories; protein 0.3g 1% DV; carbohydrates 17.7g 6% DV; fatg; cholesterolmg; sodium 5.4mg. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
delicious! Read More

Most helpful critical review

Rating: 2 stars
flavor was good but it did not gel and I ended up with syrup. Read More
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
This is quite easy to make and has the perfect balance of sweetness and tartness. Love the raspberry gelatin mixed in. I also tried a pinch of cardamon as that was listed in another recipe. We can't stop tasting this jam! I like to sample it on a saltine cracker - reminds me of how my mom gave me samples of her homemade jelly just as it was coming of the stove-mmmmm! Read More
Rating: 2 stars
flavor was good but it did not gel and I ended up with syrup. Read More
Rating: 5 stars
delicious! Read More
Rating: 5 stars
The only change made to the recipe was cooking it 20 minutes since we are at 3000 feet. Came out perfect. The tartness of the rhubarb and sweetness of the raspberry compliment each other perfectly! Read More