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Rhubarb Raspberry Jam

5.0(10)

Rhubarb, sugar, raspberry gelatin, and canned raspberry pie filling; make up this wonderful tasting jam.

by Cindi-Marie-Bauer·published 2004-06-02

Fruit

Servings

4 pints

Total time

prep 15 min

Calories / serving

974 kcal

Ingredients (4)

serves

Instructions (9 steps)

01In a large bowl, add the rhubarb and sugar; stir to coat evenly.
02Cover the bowl, and place it in the refrigerator overnight.
03The next morning, place the rhubarb mixture in a large kettle.
04Cook over medium heat; stirring constantly, until the mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).
05Remove the kettle from the heat, and add the gelatin powder, and keep stirring for 1 minute.
06Add the can of pie filling, and stir thoroughly until mixed through.

Return the kettle to the stove. Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.

08Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.

09Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.