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    Home » Recipes » Jam

    Balsamic Raspberry Rhubarb Jam

    Published: Aug 24, 2014 · Modified: Nov 27, 2020 by Audrey · This post may contain affiliate links · 4 Comments

    Jump to Recipe

    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!

    Vegan Paleo Balsamic Raspberry Rhubarb Jam {Refined Sugar-Free}

    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!

    Vegan Paleo Balsamic Raspberry Rhubarb Jam {Refined Sugar-Free}

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    Balsamic Raspberry Rhubarb Jam

    Vegan Paleo Balsamic Raspberry Rhubarb Jam {Refined Sugar-Free}
    Print Recipe

    ★★★★★

    5 from 1 reviews

    A simple, wholesome raspberry jam recipe to make when it's rhubarb season! Gluten-free and vegan recipe... super refreshing.

    • Author: Audrey @ Unconventional Baker
    • 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

    1. 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.
    2. Once the 15 minutes are up, add in the balsamic vinegar, stir, and allow the jam to continue simmering for another 5 minutes.
    3. 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.

    Did you make this recipe?

    Tag @unconventionalbaker on Instagram and hashtag it #unconventionalbaker

    Enjoy!

    Vegan Paleo Balsamic Raspberry Rhubarb Jam {Refined Sugar-Free}

    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.

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    Reader Interactions

    Comments

    1. Adrian says

      November 09, 2020 at 9:51 am

      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)

      Reply
      • Audrey says

        November 27, 2020 at 9:05 pm

        Hi Adrian, yes, mine is enamel coated. I'll specify that in the recipe now as well :)

        Reply
    2. Stephanie says

      July 17, 2020 at 5:37 pm

      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!!

      ★★★★★

      Reply
      • Audrey says

        July 27, 2020 at 8:34 pm

        That's an awesome substitute, Stephanie. Thanks for sharing! So glad you're enjoying this :)

        Reply

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    I'm Audrey—a baker, blogger, and author who loves to create and explore simple, wholesome, and allergy-friendly recipes. I hope you enjoy the site and find something yummy to make!

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