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.

Yield: about 5 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.

RhubyRazz Jam Ingredients

2 cups cooked rhubarb (about 1¼ lbs rhubarb stalks)
2 cup mashed raspberries
2 teaspoons calcium water
½ cup up to ¾ cup honey or 1 cup up to 1½ cups sugar
2 1/2 teaspoons Pomona’s Pectin powder

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

2. 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.

3. Measure fruit into sauce pan.

4. Add calcium water and mix well.

5. Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.

6. 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.

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.

You may also like Raspberry-Habanero Jam, Kiwi-Raspberry-Lime Jamand Rhubarb-Cranberry Jam.

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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7 thoughts on “RhubyRazz Jam

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

    • 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!


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

  3. 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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