Raspberry Rhubarb Jam

Servings 4 pints
Author Grandma Linda -


  • 2 cups fresh raspberries (or 1 16-oz pkg frozen)
  • 4 cups rhubarb chopped
  • 1 cup water
  • 1 pkg pectin (1 3/4-oz)
  • 5 cups sugar


  1. Combine the raspberries and rhubarb with the water in a heavy saucepan. Cook over medium heat for an hour or until the rhubarb is tender. Dump in the pectin, stirring constantly. Bring mixture to a full rolling boil, stirring constantly. Boil for 4 minutes, skimming the foam.

    Ladle the hot mixture into hot sterilized jars leaving a half-inch headspace. Seal with not 2-piece lids. Process in a hot water bath for 10 minutes.

    Yield: 3 to 4 pints