girl holding large bunch of rhubarb

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.


  • 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


  • 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 sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
  • 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.
  • 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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8 Responses

  1. Ann Mc
    | Reply

    This is by far and away one of the best jam’s I’ve made! Thanks for the great recipes!

  2. Tiki Levinson
    | Reply

    This turned out terrific. I added 3/4 tsp of cinnamon and a bit of fresh grated ginger root for added pizzazz. Mighty fine.

  3. Linda Hodgell
    | Reply

    Would it work to use blackcaps/black respberries instead of raspberries? (not blackberries)

    • Shelby Collings
      | Reply

      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!


  4. Betty Mathews
    | Reply

    I’m looking for a rhubarb strawberry recipe. Can I substitute strawberries for raspberries in the RubyRazz jam?

    • Mary Lou Sumberg
      | Reply

      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!

      • Elizabeth Mathews
        | Reply

        Thanks, I love Pomona’s!

  5. Leona Markewich
    | Reply

    Thanks once again for the new ideas, the in detail instructions,and a great product.Always pleased to get new recipes.

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