RAZZLEBERRY JAM (RASPBERRY & RHUBARB)

Rhubarb Raspberry Jam

Razzleberry Jam is truly a thing!  You may know it as Raspberry Rhubarb Jam, but just one taste and you’ll know why we call this “Razzleberry Jam” at our house – the tart tender rhubarb and sweet raspberry explode with fruit flavor and razzle your tongue with every bite!!  There is nothing better on a nice sunny summer morning than warm golden toast, buttermilk pancakes or French toast drizzled with butter and fresh Rhubarb Raspberry Jam!

Razzleberry Jam (Rhubarb Raspberry Jam)

RAZZLEBERRY JAM TIPS & TRICKS:

• The bright red stalks of early spring rhubarb give this jam its lovely color as well as its tangy flavor. Rhubarb is a favorite for jams, pies and crisps.  The season is both early and short – use your first crops for the best results.
• Refrigerator jams are the easiest to make and require no additional canning or processing.  Cook the jam, cool off and then simply refrigerate or freeze.
• Small containers no larger than 8 to 10 ounces are recommended.
• Freshly made Rhubarb Raspberry Jam should go into the fridge as soon as it’s cooled off or will keep in the freezer for up to 6 months.  It is still safe to eat after that, but the quality may decline.
• You can also store homemade Rhubarb Raspberry Jam in freezer bags.  I usually use pint or quart-sized freezer bags with 8 to 16 ounces of jam in each, and freeze.  Simply thaw overnight in the refrigerator before transferring to an airtight container to use. 
• Freeze Rhubarb Raspberry Jam for up to 1 year, or store in fridge for up to 3 months unopened, or up to 6 weeks once opened.

Rhubarb Raspberry Jam

RAZZLEBERRY JAM VARIATIONS:

• RHUBARB JAM:  Use all rhubarb with no berries.
• RASPERRY RHUBARB JAM:  Replace half of the rhubarb with whole fresh raspberries.
• STRAWBERRY RHUBARB JAM:  Replace half of the rhubarb with washed, hulled and chopped strawberries.  Replace Raspberry Jello with Strawberry Jello.
• VANILLA BEAN RHUBARB JAM:  Add 1 tablespoon of pure Vanilla Bean Paste before cooking.
• RHUBARB GINGER JAM:  Add 1 to 2 teaspoons of grated fresh ginger before cooking.
• RHUBARB BLACKBERRY JAM:  Replace half of the rhubarb with whole fresh blackberries.
• RHUBARB BLUEBERRY JAM:  Replace half of the rhubarb with whole fresh blueberries.

Rhubarb Raspberry Jam

RAZZLEBERRY JAM (RASPBERRY & RHUBARB JAM) 

Razzleberry Jam is truly a thing!  You may know it as Raspberry Rhubarb Jam, but just one taste and you’ll know why we call this “Razzleberry Jam” at our house – the tart tender rhubarb and sweet raspberry explode with fruit flavor and razzle your tongue with every bite!

Razzleberry Jam (Raspberry & Rhubarb Jam)

INGREDIENTS:
2 cups of fresh rhubarb (cleaned, washed, and cut into 1/3- inch slices)
2 cups fresh raspberries
2-1/2 cups granulated sugar
¼ cup fresh apple cider or natural apple juice
1 tablespoon fresh lemon juice
1 small box (3 oz.) Raspberry Jello (not sugar free)
4 (8 oz.) jelly jars
 
HOW I MAKE THIS:

1. Pick rhubarb and trim leaves and root, leaving only the stalk.  Wash in cold water and drain well.  Cut the stalks into 1/3-inch slices.  Rinse raspberries and drain well.
2. Mix the rhubarb, raspberries and sugar together in a heavy Dutch oven or large stainless steel pot. 
3. Let macerate for about 10 minutes (the mixture of fruit and sugar starts to liquefy as it stands). 
4. Add the fresh lemon juice and apple juice (apple juice contains natural pectin, which will help to thicken your jam).
5. Over medium heat, stir constantly until all of the sugar is dissolved, about 5 minutes.
6. Continue to cook, stirring frequently, until the mixture just starts to simmer.  Immediately reduce heat to low and continue stirring frequently, until the rhubarb pieces are tender and start to fall apart (this can take anywhere from 15 to 30 minutes).
7. Remove from heat and stir in Raspberry Jello powder, blending well.
8. Ladle into clean, sterilized jars.
9. Let jars cool off to room temperature.
10. When completely cooled, cover and store in the refrigerator or freezer.  This is called “refrigerator jam” because it is not processed any further.

 
YIELD:  Makes 4 (8 ounce) jars
 
RECIPE NOTES:

• The bright red stalks of early spring rhubarb give this jam its lovely color as well as its tangy flavor. Rhubarb is a favorite for jams, pies and crisps.  The season is both early and short – use your first crops for the best results.
• Refrigerator jams are the easiest to make and require no additional canning or processing.  Cook the jam, cool off and then simply refrigerate or freeze.
• Small containers no larger than 8 to 10 ounces are recommended.
• Freshly made Rhubarb Raspberry Jam should go into the fridge as soon as it’s cooled off or will keep in the freezer for up to 6 months.  It is still safe to eat after that, but the quality may decline.
• You can also store homemade Rhubarb Raspberry Jam in freezer bags.  I usually use pint or quart-sized freezer bags with 8 to 16 ounces of jam in each, and freeze.  Simply thaw overnight in the refrigerator before transferring to an airtight container to use. 
• Freeze Rhubarb Raspberry Jam for up to 1 year, or store in fridge for up to 3 months unopened, or up to 6 weeks once opened.

 
RHUBARB JAM VARIATIONS:

• RHUBARB JAM:  Use all rhubarb with no berries.
• RASPERRY RHUBARB JAM:  Replace half of the rhubarb with whole fresh raspberries.
• STRAWBERRY RHUBARB JAM:  Replace half of the rhubarb with washed, hulled and chopped strawberries.  Replace Raspberry Jello with Strawberry Jello.
• VANILLA BEAN RHUBARB JAM:  Add 1 tablespoon of pure Vanilla Bean Paste before cooking.
• RHUBARB GINGER JAM:  Add 1 to 2 teaspoons of grated fresh ginger before cooking.
• RHUBARB BLACKBERRY JAM:  Replace half of the rhubarb with whole fresh blackberries.
• RHUBARB BLUEBERRY JAM:  Replace half of the rhubarb with whole fresh blueberries.

Originally posted May 2014; revised and reposted August 2021.
 
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