Food & Cooking Recipes Seasonal Recipes Spring Recipes Rhubarb-Raspberry Jam Be the first to rate & review! By Sarah Carey Sarah Carey Website Sarah is the editorial director of food for Martha Stewart Living. Editorial Guidelines Updated on April 13, 2021 Print Rate It Share Share Tweet Pin Email Photo: Kate Sears Prep Time: 30 mins Total Time: 30 mins Yield: Makes 2 1/2 Cups Tart rhubarb and sweet raspberries are the seasonal jam pairing you never knew you needed. Make a batch while the produce is ripe and store it in your fridge (or freezer) for later use as a spread on toast, as a side to cheese plates, and in desserts like the rolled pavlova pictured here. Ingredients 1 pound rhubarb, cut into ½-inch pieces (about 3 ½ cups) 6 ounces raspberries (1 ½ cups) 12 ounces sugar (1 ½ cups) 2 strips lemon zest (each about 3 inches by ½ inch), plus 1 tablespoon fresh juice ¼ teaspoon kosher salt (we use Diamond Crystal) Directions Bring rhubarb, raspberries, sugar, lemon zest and juice, and salt to a boil in a heavy pot, stirring often. Cook, continuing to stir often, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a wooden or metal spoon when lifted from mixture, 8 to 10 minutes. Let cool completely, about 2 hours. Refrigerate in an airtight container until cold, at least 4 hours and up to 1 month, or freeze up to 3 months. Rate it Print