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Raspberry Rhubarb Jam

Name: Raspberry Rhubarb Jam
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 cups.
Ingredients: 6 cups sliced fresh or frozen rhubarb; 4 cups sugar; 1 package (6 ounces) raspberry gelatin; 1 can (21 ounces) raspberry pie filling

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Test Kitchen Approved

Total Time

Prep: 10 min. + chilling Cook: 35 min. + cooling

Makes

6 cups

I love making and enjoying this jam, but I usually end up giving most of it away! It's always a well-received gift. —LaVonne Van Hoff, Rockwell City, Iowa

Raspberry Rhubarb Jam Recipe photo by Taste of Home

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Ingredients

6 cups sliced fresh or frozen rhubarb
4 cups sugar
1 package (6 ounces) raspberry gelatin
1 can (21 ounces) raspberry pie filling

Directions

In a large saucepan, combine rhubarb and sugar; cover and refrigerate overnight.
Place saucepan over medium heat; bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until rhubarb is tender. Meanwhile, rinse six 1-cup plastic containers and lids with boiling water. Dry thoroughly.
Stir in gelatin and pie filling into rhubarb mixture. Bring to a boil. Remove from heat; cool.
Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.

Nutrition Facts

2 tablespoons: 108 calories, 0 fat (0 saturated fat), 0 cholesterol, 17mg sodium, 27g carbohydrate (23g sugars, 1g fiber), 0 protein.

Raspberry Rhubarb Jam

Ingredients

Directions

Nutrition Facts

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