Rhubarb and raspberry jam

    6 hours 55 min

    This rhubarb and raspberry jam is great on toast or scones. The raspberries can be swapped for any other berry.

    Bedfordshire, England, UK
    94 people made this

    Makes: 5 jars of jam

    • 750g rhubarb, cut in 1cm pieces
    • 500g raspberries
    • 1 large orange, zest and juice made up to 225ml with water
    • 900g granulated sugar
    • 13g sachet pectin

    Prep:10min  ›  Cook:45min  ›  Extra time:6hr cooling  ›  Ready in:6hr55min 

    1. In a large pan, combine rhubarb, raspberries, orange zest, juice and water. Bring slowly to the boil and boil gently for 30 to 40 minutes until everything is soft and slightly thickened.
    2. Put a small plate in the freezer to use to test setting point later. To sterilise the jars, wash 5 or 6 jars in hot soapy water then place (still wet) on a baking tray covered in foil, and put in a medium hot oven for about 20 minutes.
    3. Add the sugar and pectin. Bring to a rolling boil and boil rapidly for 4 to 8 minutes until ready to set. Test a small amount on a chilled plate, if it wrinkles when you push it gently it's ready.
    4. Leave to cool for 5 minutes then pour into sterile jars, top with a wax disk and seal. Leave to cool before putting in the fridge.


    You could use 1kg of jam sugar instead of granulated sugar and pectin.
    Amounts can be varied, I usually stick to the rule of slightly less sugar than the total weight of fruit.
    Swap raspberries for blueberries, blackberries, or anything that is available at the time.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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    Reviews in English (4)


    This was my first attempt at jam making and I have 6 jars of delicious rhubarb and raspberry jam. It was so easy to make. Thank you for the recipe.  -  25 May 2013


    I came across this recipe when trying to find something to do with my allotment rhubarb (which i don't like). I am now on my third batch. Easy to make, exactly how the recipe states. I would definitely recommend you make this jam.  -  19 May 2015


    Easy quick and full of flavour, I used a little less sugar as I like a tart taste I am gonna make another batch tomorrow. Great recipe  -  28 Sep 2015