Email this recipe to a Friend!

A recipe for Rhubarb Raspberry and Cardamom Jam. Rhubarb to make Rhubarb Raspberry and Cardamom Jam. Rhubarb Raspberry and Cardamom Jam recipe. A recipe for Rhubarb Raspberry and Cardamom Jam.
Hi All! Today we have a simple jam recipe for you…that’s also really tasty! We’re making use of all the awesome rhubarb that’s been popping up this last month or two! Jam is something I really love to make during summertime. Berries are inexpensive, it’s super easy and makes great gifts for really any time of the year. Rhubarb is something that makes a really great addition to jams and I love utilizing it in more than just as pie filling! The cardamom and cinnamon also add great flavor to the jam. I would recommend using the spices rather sparingly as they can easily over power the rhubarb and raspberry flavors. If you’re big rhubarb fans like us, you’ll love this jam! We also have another awesome and totally different rhubarb inspired recipe for you all on Friday…so watch out…and of course, enjoy!
xx Jenny

include a photo
include a photo

Rhubarb Raspberry and Cardamom Jam
Makes 4 cups

1 lb rhubarb, thinly sliced
1 1/2 cup raspberries
1/2 cup all natural apple juice
2 1/2 cups granulated sugar
1 lemon, zested and juiced
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1/8 teaspoon ground cinnamon

1. Place rhubarb, raspberries and apple juice into a medium pot and stir together. Place over medium heat and cook down for about 20 minutes, occasionally stirring.
2. Add remaining ingredients and stir. Simmer for 45 to 55 minutes or until jam is thick enough to coat the back of a spoon. (jam will thicken more as it cools). **You can also remove 1/2 tablespoon jam from the pot and allow to cool. If jam is thick enough when cooled, remove from heat, if not, stir in 2 tablespoons apple juice and boil for about 5 more minutes.
3. Allow jam to cool completely before serving.
4. For canning: Sterilize jars in a pot of hot water and lids/rings in a separate pot of hot water.
5. Fill each jar until 1/2 inch remains at top and tightly seal with lids.
6. Place filled and sealed jars in a hot water bath about 3 inches tall and gently boil for 5 to 10 minutes. Allow jars to come to room temperature before refrigerating. Jam should last about 2-3 months.


Leave a Reply

Your email address will not be published. Required fields are marked *

  1. Pia Bineau Not Specified Not Specified

    Good morning!

    This recipe looks soooooo yummy. I am a sucker for anything with the combination of strawberries and rhubarb. The best part is it looks like you can whip it up in no time flat!

    Happy cooking and kind regards,


  2. Megan Not Specified Not Specified

    Ooh! This looks so tasty. I’ve made freezer jam, but never this kind! I should probably get with it.

  3. dervla @The Curator Not Specified Not Specified

    yum! Love the last image with the bread snatching!

  4. Sue/the view from great island Not Specified Not Specified

    This post just makes me want to make jam right now. The flash animation thing is wonderful!

  5. Katrina @ Warm Vanilla Sugar Not Specified Not Specified

    This looks mad delicious. Yum!

  6. Amina from PAPER/PLATES Not Specified Not Specified

    Rhubarb is so beautiful! Love cardamom as well.

  7. Gina DeVee Not Specified Not Specified

    YUM for sure!

  8. PINGBACK: Friday Food Foto РJardini̬re lunch with Marcus Samuelsson

  9. PINGBACK: friday favorites : wall art, beautiful bath, pistachio cream |

  10. jonahliza Not Specified Not Specified

    that looks goood. can’t wait to try it.

  11. Ivan Not Specified Not Specified

    I’m not sure how you expect it to last 2-3 months. Wouldn’t it be eaten long before then?

  12. PINGBACK: Friday Favorites :: 7/20/2012 Edition | Canning Jars Blog

  13. PINGBACK: Friday Food Foto - Jardinière lunch with Marcus Samuelsson - Misadventures with Andi

  14. Penny Not Specified Not Specified

    What is the conversion for the raspberries? I picked raspberries and than ran all of them through my victorio strainer to remove the seeds. So I have juice/pulp.

  15. PINGBACK: Spring Fruit Jam – 3 Ways «

  16. Sarah@WellDined Not Specified Not Specified

    Yum! I used cranberry juice, because I had a whole bunch. It definitely made an impact on the flavor, but it is soooo good. I would try it again with apple for sure.

  17. cindy Not Specified Not Specified

    If you are canning this jam, why is it only lasting 2-3 months

    • Jenny Park Not Specified Not Specified

      This is once it’s opened. It will actually last longer than 2-3 months when opened, but I think the flavors are the best within a couple months of opening it.