Here's a simple vegan paleo balsamic raspberry rhubarb jam recipe that my friend has been bugging me to share on the blog. It's our favorite homemade jam recipe, and I just love making it because it's so simple, wholesome, and also because wild raspberries and rhubarb grow in abundance on our farm and this jam is a lovely way to enjoy those two ingredients together!
So if you're looking for something to do with all your rhubarb, this recipe is a great way to use it up! I love this recipe too because the balsamic vinegar gives it an extra dimension and adds a lovely flavor, and the agar agar flakes make this jam have an amazing texture and consistency. Enjoy it!
Balsamic Raspberry Rhubarb Jam
A simple, wholesome raspberry jam recipe to make when it's rhubarb season! Gluten-free and vegan recipe... super refreshing.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 1 small jar
- Category: Jam
- Cuisine: Dessert
Ingredients
- 2 cups chopped rhubarb (I used frozen)
- 1 cup raspberries (I used wild)
- ⅓ cup maple syrup (or another liquid sweetener of your choice)
- juice of 1 lemon (or roughly 3-4 tablespoon lemon juice)
- 1 stick of cinnamon
- 2 tbsp balsamic vinegar
- 2 tsp agar agar flakes
Instructions
- Place all ingredients except balsamic vinegar and agar agar in a sauce pan (I used an enamel-coated small cast iron pot) and bring to a boil. Then reduce heat and simmer for 15 minutes, stirring occasionally.
- Once the 15 minutes are up, add in the balsamic vinegar, stir, and allow the jam to continue simmering for another 5 minutes.
- Stir in the agar agar flakes until they are dissolved. Discard the cinnamon stick. Remove the jam from heat and transfer into a glass jar. Allow the jam to cool down to room temperature, then store in the fridge and use within a week or freeze for later use.
Enjoy!
P.S. This jam goes incredibly well in this Gluten-Free Vegan Raspberry Almond Squares recipe!
P.P.S. You may also want to check out this Easy Vegan Paleo Blueberry Jam, Refined Sugar-Free.
Callie says
Do you know if a sweetener like Swerve or stevia could be used in this recipe? And if so how would I do that?
Audrey says
Hi Callie. I don't see why not :) I don't use those sweeteners myself, but the basics of jam is to cook the fruits until the water in them is reduced and the natural sugar in the fruit condenses. Sugar (or in my case maple syrup) makes for a slightly firmer jam as the sugar caramelizes from the heat, and of course makes things sweeter. And I love the flavor of maple, hence why I use it. But you can achieve something similar enough with an alternative sweetener.
Here's how I would go about it here, if it were me: I'm not sure the amounts you'd need, as you'll need to sweeten it to taste. With stevia, I'd add it near the end and taste to see if things are sweet enough. With swerve or another xylitol-based sweetener, you can cook it with the rest of the ingredients. Depending on your desired sweetness level you can start with a smaller amount (say 1/4 cup or just a few tbsp, and add more to taste near the end). It'll take the mixture a bit longer to cook perhaps (the maple accelerates the cooking process I feel), so just go by feel, starting with the time in the recipe and adding more time as needed -- let it simmer until it looks thick enough.
If you give it a go, do share what you did and how it worked out for you!
Adrian says
Hi Audrey , One question in regards to the cast iron pot - is it enamel coated ? or it's like a classic dutch oven (I'm wondering as i have a dutch oven and never did sweet stuff in it)
Audrey says
Hi Adrian, yes, mine is enamel coated. I'll specify that in the recipe now as well :)
Stephanie says
Just made this, couldn't find agar agar so just added 2 tsp of chia seeds in at the end and it turned out soooooo good!!
Audrey says
That's an awesome substitute, Stephanie. Thanks for sharing! So glad you're enjoying this :)