Rhubarb-Raspberry Jam

Strawberry-Rhubarb Rolled Pavlova
Photo: Kate Sears
Prep Time:
30 mins
Total Time:
30 mins
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.


  • 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)


  1. 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.

  2. 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.

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