Raspberry Rhubarb Jam Recipe
Super easy rhubarb jam made with a little raspberry and no pectin! Can be used in buttercream, as a cake filling or even peanut butter jelly sandwiches!
Ingredients
- 2 cups (250g) rhubarb chopped, about 5 stalks
- 1 cup (125g) raspberries whole
- 1 1/2 cups (300g) granulated sugar
- 2 Tbsp (30mL) lemon juice
- 1/2 lemon peel
- Pinch of salt
- 1/2 tsp vanilla extract
Instructions
- Chop the rhubarb into small slices and place them in a large pot with the raspberries, sugar, lemon juice, lemon peel and salt over medium heat.2 cups (250g) rhubarb, 1 cup (125g) raspberries, 1 1/2 cups (300g) granulated sugar, 2 Tbsp (30mL) lemon juice, 1/2 lemon peel, Pinch of salt
- Stir the mixture and bring it to a boil. Lower the heat to a low simmer for 10-15 minutes, stirring every 1-2 minutes so the fruit on the bottom doesn’t burn.
- Once the mixture begins to look/feel thicker (it'll be about 220F (104C) if you want to measure the temperature) remove it from the heat and pour it into a heat proof bowl or jars. Remove the lemon from the jam and discard it and add the vanilla extract.1/2 tsp vanilla extract
- You should have about two cups of jam. Cover and allow it to cool completely to room temperature. Store the jars of jam in an airtight container in the refrigerator for 3-4 weeks.
Nutrition
Serving: 1gCalories: 161kcalCarbohydrates: 41gSodium: 19mgFiber: 2gSugar: 39g
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