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Creamy blush pink Mrs. Ruth's Jam Popsicles scattered casually on a white marble surface with fresh raspberries, strawberries, and mint leaves, alongside a jar of Mrs. Ruth's Red Ruby Jam

Mrs. Ruth's Jam Popsicles

No artificial colors, no corn syrup, no mystery ingredients — just Mrs. Ruth's Red Ruby Jam blended with creamy yogurt or coconut milk and frozen into the most beautiful, naturally tinted popsicles you've ever pulled from a mold. The jam does all the work: sweetening, flavoring, and coloring in one spoonful. Make a batch on Sunday and you'll have a week's worth of refreshing treats ready to go.

Prep Time: 10 minutes | Freeze Time: 6+ hours | Total Time: 6 hours 10 minutes | Yield: 6–8 popsicles (depending on mold size)

Ingredients

  • ½ cup Mrs. Ruth's Red Ruby Jam
  • 1½ cups plain whole-milk yogurt (or full-fat coconut milk for a dairy-free version)
  • 1 tablespoon honey or maple syrup (optional, adjust to taste)
  • 1 teaspoon fresh lemon juice
  • Pinch of kosher salt

Directions

  1. In a blender or large bowl, combine the jam, yogurt (or coconut milk), honey, lemon juice, and salt.
  2. Blend or whisk until smooth and fully combined. Taste and adjust sweetness.
  3. Pour the mixture into popsicle molds, filling each to just below the top to allow for expansion.
  4. Insert popsicle sticks and freeze for at least 6 hours, or overnight until completely solid.
  5. To unmold: run warm water over the outside of the mold for 10–15 seconds, then gently pull the stick to release.
  6. Serve immediately or wrap individually in parchment and store in a zip-top bag in the freezer for up to 2 weeks.

Tips & Notes

  • Yogurt vs. coconut milk: Yogurt gives a creamy, tangy popsicle with a slight tartness that balances the jam beautifully. Full-fat coconut milk gives a richer, silkier, dairy-free result with a subtle tropical note.
  • Layered popsicles: Pour half the mixture into the molds, freeze for 1–2 hours until partially set, then add a swirl of straight jam on top and fill with the remaining mixture. Freeze fully for a stunning layered effect.
  • Swirl technique: For a marbled look, pour the yogurt mixture into the molds, then drop a teaspoon of jam on top and drag a skewer through to create swirls before freezing.
  • No molds? Use small paper cups with wooden craft sticks — peel the cup away once frozen.
  • Jam swaps: Mrs. Ruth's Simply Peach Jam + coconut milk is a dreamy tropical version; Simply Blackberry Jam + yogurt gives a deep purple, tart popsicle; Strawberry Hibiscus Jam adds a beautiful floral note.

Flavor Pairings We Love

  • Red Ruby Jam → whole-milk yogurt, lemon, honey, fresh berries, mint
  • Simply Peach Jam → coconut milk, lime juice, toasted coconut, mango
  • Simply Blackberry Jam → yogurt, lemon zest, honey, fresh blackberries
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