Rhubarb-Cranberry Jam

Rhubarb-Cranberry Jam is a low-sugar 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.

Yield: 6 cups

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.

Rhubarb-Cranberry Jam Ingredients

8 cups 1/2 inch rhubarb pieces
2 cups frozen or fresh cranberries, chopped per directions below
1/2 cup water
2½ teaspoons calcium water
2½ cups sugar
3½ teaspoons Pomona’s pectin powder

Rhubarb-Cranberry Jam Directions

1. 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.

2. 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.

3. 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.

4. Add calcium water and mix well.

5. Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.

6. 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.

7. 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.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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4 thoughts on “Rhubarb-Cranberry Jam

    • Dear Teri,
      You are correct — we inadvertently left the water out of this recipe. Thanks so much for taking the time to write to us about it.

      We have rewritten the recipe now, with 1/2 cup of water.

      You may need to refresh the page to see the changes.

      Thanks once again — and happy jamming!

    • Hi Patsy,
      Yes, it is fine to use frozen rhubarb in place of fresh.

      If your rhubarb was frozen as stalks, you can thaw it enough to cut it into 1/2″ pieces and measure out 8 cups like the recipe calls for.

      Otherwise, you want to use 4 cups of cooked rhubarb, as 8 cups of 1/2″ pieces should cook down to 4 cups more or less.

      I hope this answers your question. Thanks for using Pomona’s Pectin and Happy Jamming!

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