RhubyRazz Jam
RhubyRazz Jam is a low-sugar or low-honey cooked jam made with Pomona’s Pectin. Pomona's Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.
Ingredients
- 2 cups cooked rhubarb about 1¼ lbs rhubarb stalks
- 2 cup raspberries mashed
- 2 teaspoons calcium water see step #1
- ½ cup up to ¾ cup honey or 1 cup up to 1½ cups sugar
- 2 1/2 teaspoons Pomona’s Pectin powder mixed with sweetener
Instructions
- Before You Begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
- Wash and mash raspberries. Wash and trim rhubarb stalks. Cut into ½ inch pieces. Put in sauce pan, add a little water, and simmer until soft.
- Measure fruit into sauce pan.
- Add calcium water and mix well.
- Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
- Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
- Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
- Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
- Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.
This is by far and away one of the best jam’s I’ve made! Thanks for the great recipes!
This turned out terrific. I added 3/4 tsp of cinnamon and a bit of fresh grated ginger root for added pizzazz. Mighty fine.
Would it work to use blackcaps/black respberries instead of raspberries? (not blackberries)
Hello Linda,
I cannot think of why it wouldn’t work to use blackcaps/black raspberries instead of raspberries in this jam, though we have never done it. If the berries are more tart you will be just fine, but if they are sweeter, you may want to add 1/4 lemon juice to ensure the acidity level is right for safe canning.
If you try it, let us know how it works out!
Kindly,
Shelby
I’m looking for a rhubarb strawberry recipe. Can I substitute strawberries for raspberries in the RubyRazz jam?
Hi Betty,
Your best bet would be to use the Strawberry-Rhubarb Jam recipe on our website. You can get to it from the link in the previous sentence, or go to the Recipes/Jam section of our website and look under Strawberry.
Thanks for using Pomona’s — and happy jamming!
Thanks, I love Pomona’s!
Thanks once again for the new ideas, the in detail instructions,and a great product.Always pleased to get new recipes.