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Rhubarb Raspberry Jam

Rated as 3.67 out of 5 Stars

"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."
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2 h 50 m servings 69
Original recipe yields 60 servings (5 12-ounce jam jars)


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  1. 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.
  2. 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.
  3. 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.
  4. 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

Per Serving: 69 calories; 0 17.7 0.3 0 5 Full nutrition

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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 c...

flavor was good but it did not gel and I ended up with syrup.