Rhubarb Raspberry and Red Grapefruit Jam

Winter canning is the solution to a busy summer harvest. It also offers a warm and cozy kitchen in January when we have more time to cook up a batch or two of jam. Come and take a look at this recipe for Rhubarb Raspberry and Grapefruit Jam.

I have a few winter canning recipes that I like to make and enjoy through to the next harvest. 

Rhubarb Raspberry and Grapefruit Jam is one of those! While the ingredients are ripe and ready in the summer, it is easier to put those same ingredients into cold storage in the freezer and on hold until there is more time for jam making. Like when the holidays are over and a few extra chores like jam making, help make the long days of winter go a little faster. 

Most of the rhubarb that comes off the plants at our house is canned and then stored in a cool dry area. I love having canned rhubarb in the pantry because it is ready to eat. Just pop the lid and serve! Perfect for a quick breakfast with buttered toast along side a dish of oatmeal. But then again I also enjoy it over cottage cheese for lunch. Rhubarb is just one of those foods that I enjoy eating in many different ways, including this delicious jam I am sharing with you today. 

It took awhile, but I finally learned that it is easier to make this in the winter time than when there is so much to do during the summer harvest. The solution is to have prepared rhubarb stored in the freezer. When storing rhubarb in the freezer for any particular recipe, be sure to slice it or dice it as the recipe indicates. 

Warm your winter kitchen with jam making!

From there, jam making is quick and easy. While the color of the rhubarb will not affect the taste, I must admit red rhubarb is my favorite. While the green stalks also make delicious jam, I found that the color is disappointing. The next year I came up with a solution when we were gifted more rhubarb from another neighbor. How about raspberries?

Which turned out to be a pretty simple fix! Who knew a cup of raspberries would save the day and more importantly save the jam? More and more I find red rhubarb in nurseries and gardening shops. But I have never met a stalk of rhubarb I didn't like, so when we are offered an arm load of freshly harvested rhubarb, all I ever say is, thank you! With this easy solution a batch of beautiful Rhubarb Raspberry and Red Grapefruit Jam is guaranteed! Of course if your marketplace has rhubarb in stock, make this lovely jam now...after the required sitting time to encourage the natural pectin in the fruit to come into play!

Ingredients needed for this recipe:

• rhubarb
• raspberries
• red grapefruit
• sugar

You will also need the following:

• large sauce pan with tall sides
• large wooden spoon
• measuring cups
• kitchen knife
• cutting board
• 8 oz canning jars plus the lids and rings
• water bath canning kettle

Now we are ready to begin!

Some additional thoughts on this recipe:

If you cannot locate ruby grapefruit, use what is available in your market place. You can tell by the photo below, I use standard yellow grapefruits when my market was out of the ruby ones. And the jam still tastes delicious!

Same for green stalks of rhubarb, the flavor is virtually the same in green or crimson rhubarb. 

The simple addition of the raspberries for their glorious color will ensure a delicious and naturally tinted jam. 

Rhubarb Raspberry and Grapefruit Jam

adapted from: Alice Waters

2 1/2 pounds rhubarb stalks

2 ruby grapefruits, organic and unwaxed if possible* see note below

1 c raspberries, IQF frozen are perfect

4 c sugar

Note: if the grapefruits are waxed, please see the preparation below, then proceed. 

Cut the grapefruit in half, use a reamer or a juicer and juice out the fruit. Remove any seeds from the juice and discard. Pour the grapefruit juice into a large saucepan, add the raspberries. 

Cover and bring to a boil, reduce heat and simmer for five minutes or until the raspberries are soft. Let cool until safe to handle, press the raspberries and juice through a sieve to remove the raspberry seeds. Return the juice to the large saucepan.

Wash, dry and trim the rhubarb stalks. Slice crosswise into 1/4 inch slices. Add to the juice in the saucepan. 

Using a zester remove the zest from the outside of one of the grapefruits. Add the zest along with the sugar to the saucepan. Stir the ingredients together. Allow to sit for at least one hour (and up to overnight) before cooking the jam. 

When ready to make the jam, prepare six 8oz jelly jars and the lids according to manufactures instructions.

Place a ceramic plate in the freezer to check the thickness of the jam. 

Bring the jam mixture to a boil over high heat, stirring constantly. Then reduce to medium high heat.

Continue to cook and stir constantly for 12 minutes. Note of warning, the jam will boil up the side of the pan and may splatter. 

Stir constantly to prevent sticking and scorching. After 12 minutes test thickness of the jam by placing a small spoonful of jam onto the chilled plate, the plate should cool the preserves quickly.

When the preserves are chilled, they should be thick enough not to run quickly across the plate. If not thick enough for your preference, continue cooking another minute or two. Check the thickness again.

When the jam is ready, fill he jars to 1/4 inch from the top. Carefully wipe top of he jar, and attach lids and rings firmly. Place the filled jars in a boiling water bath, process 10 minutes.

Let sit on the counter to cool. Makes 6 full jars and a little dish for now. 

Storage options for Rhubarb Raspberry and Red Grapefruit Jam. Store in a cool dry area for up to one year. Once opened, store in refrigerator. 

 

*If you are unable to get organic unwaxed grapefruit, bring a large pot of water to a boil, add your grapefruits (weigh them down with a ceramic plate, they will float) and boil for 3 - 5 minutes. You want to melt any wax coating off the rind. Then proceed with the recipe as written.

For those new to home canning, here is the basic process, from the National Center for Home Food Preserving.  Don't let being new to canning stop you, it is a lovely way to bring something special to your family meals. 

I like this easy way to keep jars hot and ready, place them into a large glass baking pan, and put into the oven with 2 to 3 inches of water in the pan. I usually set the oven temperature to 350-degrees. 

UPDATE:  For your convenience, a "copy and paste" version of Rhubarb Raspberry and Red Grapefruit Jam has been included below. 

You may also enjoy:

Blackberry Cranberry and Pink Grapefruit Preserves, 

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Printable "copy and paste" version:

Rhubarb Raspberry and Grapefruit Jam

adapted from: Alice Waters

2 1/2 pounds rhubarb stalks

2 ruby grapefruits, organic and unwaxed if possible* see note below

1 c raspberries, IQF frozen are perfect

4 c sugar

Note: if the grapefruits are waxed, please see the preparation below, then proceed. 

Cut the grapefruit in half, use a reamer or a juicer and juice out the fruit. Remove any seeds from the juice and discard. Pour the grapefruit juice into a large saucepan, add the raspberries. Cover and bring to a boil, reduce heat and simmer for five minutes or until the raspberries are soft. Let cool until safe to handle, press the raspberries and juice through a sieve to remove the raspberry seeds. Return the juice to the large saucepan.

Wash, dry and trim the rhubarb stalks. Slice crosswise into 1/4 inch slices. Add to the juice in the saucepan. 

Using a zester remove the zest from the outside of one of the grapefruits. Add the zest along with the sugar to the saucepan. Stir the ingredients together. Allow to sit for at least one hour (and up to overnight) before cooking the jam. 

When ready to make the jam, prepare six 8oz jelly jars and the lids according to manufactures instructions.

Place a ceramic plate in the freezer to check the thickness of the jam. 

Bring the jam mixture to a boil over high heat, stirring constantly. Then reduce to medium high heat.

Continue to cook and stir constantly for 12 minutes. Note of warning, the jam will boil up the side of the pan and may splatter. 

Stir constantly to prevent sticking and scorching. After 12 minutes test thickness of the jam by placing a small spoonful of jam onto the chilled plate, the plate should cool the preserves quickly.

When the preserves are chilled, they should be thick enough not to run quickly across the plate. If not thick enough for your preference, continue cooking another minute or two. Check the thickness again.

When the jam is ready, fill he jars to 1/4 inch from the top. Carefully wipe top of he jar, and attach lids and rings firmly. Place the filled jars in a boiling water bath, process 10 minutes.

Let sit on the counter to cool. Makes 6 full jars and a little dish for now. 

Storage options for Rhubarb Raspberry and Red Grapefruit Jam. Store in a cool dry area for up to one year. Once a jar is open, store in the refrigerator.

*If you are unable to get organic unwaxed grapefruit, bring a large pot of water to a boil, add your grapefruits (weigh them down with a ceramic plate, they will float) and boil for 3 - 5 minutes. You want to melt any wax coating off the rind. Then proceed with the recipe as written.

For those new to home canning, here is the basic process, from the National Center for Home Food Preserving.  Don't let being new to canning stop you, it is a lovely way to bring something special to your family meals. 

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