white bowl full of cranberries on a white plate

Rhubarb-Cranberry Jam

5 from 2 votes
Rhubarb-Cranberry Jam is a low-sugar cooked jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Servings 6 cups


  • 8 cups 1/2 inch rhubarb pieces
  • 2 cups frozen or fresh cranberries chopped per directions below
  • ½ cup water
  • teaspoons calcium water see step #1
  • cups sugar
  • teaspoons Pomona’s Pectin mixed with sweetener


  • 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.
  • Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small saucepan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
  • Put rinsed, frozen or fresh cranberries in food processor or blender and finely chop. Measure 1 cup (packed down) finely chopped cranberry and put into saucepan.
  • Add rhubarb pieces & water to saucepan. Bring fruit to a boil, turn down heat, simmer stirring occasionally until fruit becomes sauce (about 5 minutes). Turn off the heat.
  • Add calcium water and mix well.
  • Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
  • Bring fruit mixture to a full boil. Add pectin-sugar 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.
  • Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

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2 Responses

  1. katherine pierce
    | Reply

    love this jam! the taste is soooo good!

  2. Audrey
    | Reply

    Oooh, this is a good recipe! I used frozen cranberries. The jam tastes predominantly of rhubarb but the cranberries give it extra tartness.

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