Published: · Modified: by Jeri Walker · 6 Comments
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This Raspberry Rhubarb Jam has only 4 ingredients, low sugar, and zero added pectin. It is perfect for slathering on toast or dolloping on ice cream. This is a small batch recipe that will fill three small jars.
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Rhubarb and raspberries go together like ... well ... toast and jam! This jam is perfect for spreading on Homemade Air Buns or Healthy Oatmeal Apple Muffins right out of the oven.
To keep a steady supply, I freeze fresh-picked raspberries and rhubarb in Ziploc bags in the summer and then use the frozen fruit to make enough jam as needed. Amazingly, we cannot even tell that the fruit is frozen. It just tastes so fresh!
For another easy low-sugar jam, check out this Plum Jam next!
Jump to:
- Why You'll Love This Jam
- 📋 Recipe Ingredients
- Ingredient Notes
- 📖 Substitutions
- Variations
- How To Make Low Sugar Raspberry Rhubarb Jam With No Pectin
- Expert Tips
- What to serve with red raspberry freezer jam?
- Recipe FAQs
- 🍨 More recipes you'll love
- 📖 Recipe
- 💬 Comments
Why You'll Love This Jam
- You control how much sugar is added.
- No preservatives or additives you can't pronounce.
- You will love the sweet-tart flavor.
- This is a very simple recipe.
- No water bath canner is required.
- The entire cooking process is only about 15 minutes.
- There is no added pectin.
📋 Recipe Ingredients
Only four ingredients are needed. If you don't have the fruit in your garden, you can easily find it at your grocery store, fresh or frozen, or at your local Farmer's Market!
Ingredient Notes
- Raspberries. Both fresh and frozen work beautifully here, giving you the flexibility to make this jam any time of year.
- Rhubarb. Again, fresh or frozen will do. Just chop it into small pieces for even cooking.
- Sugar. I used organic cane sugar to keep it as natural as possible while balancing the tartness of the rhubarb.
- Minute tapioca. My go-to for thickening this jam without adding pectin.
See the printable recipe card for quantities and a full list of ingredients.
📖 Substitutions
- Raspberries: Not a fan of raspberries? Substitute strawberries, blueberries, blackberries, or your favorite fruit. I like to use haskap berries (honeyberries), which make a delicious-tasting jam.
- Rhubarb:Not a fan of rhubarb, or is it out of season? Try using tart apples. They make a great substitute.
- Sugar: You could also use white sugar, raw sugar, or coconut sugar. If you want to use agave syrup or honey, use ⅔ cup instead, as it is much sweeter.
- Minute tapioca: You could substitute cornstarch. Use one tablespoon of cornstarch for every 1 ½ teaspoons of tapioca.
Variations
You can change the flavor of this jam by adding a few ingredients. Some fun ones to try are:
- Ground cinnamon
- Ginger, ground, or fresh.
- Chia seeds.
- A splash of lemon juice to boost the flavor.
- Vanilla extract for a richer flavor.
- Fresh mint for added flavor.
Be sure to check out my Low-Sugar Strawberry Jam too.
How To Make Low Sugar Raspberry Rhubarb Jam With No Pectin
Step-By-Step Instructions
Step 1: Before you begin, wash jars with hot water. Next, place raspberries in a large-sized pot. Place chopped rhubarb in the pot. Add sugar and the minute tapioca. (Add the sugar in steps so you don't make it too sweet) (Images 1 + 2).
Step 2: Bring the mixture to a boil over medium heat or medium-high heat. (On my induction cooking surface, it needed to be medium-high heat). Boil for 1 to 2 minutes. Use a potato masher to mash up the rhubarb and berries as they cook. Stir often to prevent burning. Reduce the heat to medium-low and continue to simmer at a low boil for 10-15 minutes; make sure to stir. Continue to simmer until the jam is thickened.
Step 3: Carefully spoon the hot raspberry rhubarb jam into clean, sterilized glass jars. Leave about 1 inch of headspace (leave 1 inch of the top of the jar free). This recipe will fill 3 pint jars.
Step 4: Let the jam cool completely for 2-3 hours. Then, place lids on the jar. I store all of my jars in the fridge until they are cold, and then leave one jar in the fridge and move the other two jars into the freezer.
Expert Tips
- Use plump, juicy, sweet, fresh raspberries and rhubarb that is crisp and bright red. If your fruits are on the tart side, you may want to add a little extra sugar.
- Add the sugar a bit at a time; you may not need all of the sugar if your fruit is sweet.
- Stir the pot often to prevent burning. You don't want to ruin your batch of jam.
- Sterilize your jars before filling them with the hot jam.
- Use an ice cream scoop to fill your jars with jam quickly and easily.
- Cool the jam completely before placing it in the fridge or freezer.
- Store in a glass jar or plastic container with a tight-fitting lid in the fridge for 2-3 weeks or in the freezer for up to 3 months.
What to serve with red raspberry freezer jam?
- How To Toast Bread In Air Fryer
- Easy Raspberry Overnight Oats Recipe
- Easy Crispy Buttermilk Belgian Waffles
- Ninja Creami Vanilla Ice Cream Recipe
Recipe FAQs
How can I thicken jam without pectin?
One way to thicken jam without pectin is to cook it until the water evaporates, leaving behind a thicker consistency and adding minute tapioca, a thickening agent.
How long does homemade jam last without pectin?
Homemade Raspberry Rhubarb Jam without pectin will keep in the fridge in a tightly sealed jar for 2-3 weeks. It will also keep in the freezer for up to 3 months.
Will homemade jam thicken as it cools?
Yes, the homemade jam will thicken as it cools. This is because the sugar in the jam will crystallize as it cools, causing the jam to thicken.
When making jam do you put the lids on straight away?
No, you don't put the lids on straight away. You let the jam cool down to room temperature before you put the lids on.
Do you need sugar for the jam to set?
No, you do not need sugar for the jam to set. You can use any sweetener you like or even no sweetener at all.
🍨 More recipes you'll love
- Homemade Raspberry Rhubarb Ice Cream
- Easy Strawberry Cheesecake Ice Cream (No Churn)
- Simple Strawberry Peach Smoothie Recipe
- Strawberry Rhubarb Cream Cheese Muffins
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📖 Recipe
Homemade Raspberry Rhubarb Freezer Jam
This Raspberry Rhubarb Jam has only 4 ingredients, low sugar, and zero added pectin. It is perfect for slathering on toast or dolloping on ice cream. This is a small batch recipe that will fill three small jars.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 3 pints
Calories: 15kcal
Author: Jeri Walker
Equipment
Large pot
Potato masher
Spoon
3 glass jars pints
Ingredients
- 5 cups raspberries fresh or frozen
- 3 cups rhubarb fresh or frozen
- 1½ cups sugar
- 4 tablespoon minute tapioca
Instructions
Place raspberries, rhubarb, sugar, and minute tapioca in a medium to large-size pot.
5 cups raspberries, 3 cups rhubarb, 1½ cups sugar, 4 tablespoon minute tapioca
Bring to a boil over medium heat for 1 to 2 minutes. Use a potato masher to mash up the rhubarb and berries as they cook.Stir often to prevent burning.
Reduce the heat to medium to medium-low and continue to simmer at a very low boil for 10-15 minutes, making sure to stir. Continue to simmer until the jam is thickened.
Carefully spoon the hot raspberry rhubarb jam into clean, sanitized glass jars. Leave about 1-inch of headspace.This recipe will fill 3 pint jars.Let the jam cool completely, about 2-3 hours. Then, place on a tight-fitting lid. I store all of my jars in the fridge until they are cold, and then leave 1 jar in the fridge and move the other two jars to the freezer.
Video
Notes
- Use plump, juicy raspberries that are sweet, and fresh rhubarb that is crisp and bright red.
- Add a little extra sugar if your fruits are on the tart side.
- Add the sugar a bit at a time; you may not need all of the sugar if your fruit is sweet.
- Stir the pot often to prevent burning. You don't want to ruin your batch of jam.
- Be sure to sterilize your jars before filling them with hot jam.
- Use an ice cream scoop to easily fill your jars with jam.
- Cool the jam completely before placing it in the fridge or freezer.
- Store in a glass jar or plastic container with a tight-fitting lid in the fridge for 2-3 weeks or in the freezer for up to 3 months.
Nutrition
Serving: 1tablespoon | Calories: 15kcal | Carbohydrates: 3.7g | Protein: 0.1g | Sodium: 0.2mg | Potassium: 17.3mg | Fiber: 0.4g | Sugar: 2.9g | Vitamin A: 0.3IU | Vitamin C: 1.7mg | Calcium: 4.2mg
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About Jeri Walker
With over 40 years of cooking experience, Jeri Walker is a self-taught cook who has a passion for creating simple and delicious recipes using everyday ingredients. Jeri's commitment to excellence means only the best recipes make it onto the blog – so when you make a recipe from Winding Creek Ranch, it's guaranteed to be a success.
Reader Interactions
Comments
Ruth I. Forbes
At the beginning of this recipe you quote Servings: 3 half pints, then in the body of the recipe, the instruction is to fill 3 pint jars.
What is the correct yield (it's certainly not servings, by the way) ? 3 half pints or 3 whole pints.Reply
Jeri Walker
Hi Ruth! You're right - so sorry about that - and thanks for pointing it out! It is in fact 3 pint jars - I fixed the recipe card to reflect the change. Thanks!
Reply
Deb
This recipe is great. Can it be processed to save freezer room?Reply
Jeri
Thank you for your kind words about my raspberry rhubarb jam, Deb! I'm so glad to hear that you like it! Yes, this recipe can be processed in a canner to save freezer room. 🙂
Reply
Deb
This recipe is great! Can it be processed by canning so you don’t have to take up freezer space?Reply
Tristan
This recipe is amazing. An easy 5/5 stars for meReply
