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Raspberry Rhubarb Jam Recipe
Raspberry Rhubarb Jam Recipe photo by Taste of Home

Raspberry Rhubarb Jam Recipe

Publisher Photo
I love making and enjoying this jam, but I usually end up giving most of it away! It's always a well-received gift.
TOTAL TIME: Prep: 5 min. + chilling Cook: 35 min. + chilling
MAKES:48 servings
TOTAL TIME: Prep: 5 min. + chilling Cook: 35 min. + chilling
MAKES: 48 servings

Ingredients

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

Nutritional Facts

1 serving (2 tablespoons) equals 108 calories, trace fat (trace saturated fat), 0 cholesterol, 17 mg sodium, 27 g carbohydrate, 1 g fiber, trace protein.

Directions

  1. In a large saucepan, combine rhubarb and sugar; cover and refrigerate overnight.
  2. 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.
  3. Stir in gelatin and pie filling into rhubarb mixture. Bring to a boil. Remove from heat; cool.
  4. 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. Yield: 6 cups.
Originally published as Raspberry Rhubarb Jam in Bountiful Harvest Cookbook 1994, p93

Nutritional Facts

1 serving (2 tablespoons) equals 108 calories, trace fat (trace saturated fat), 0 cholesterol, 17 mg sodium, 27 g carbohydrate, 1 g fiber, trace protein.

Reviews for Raspberry Rhubarb Jam

AVERAGE RATING
   (1)
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 (1)
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MY REVIEW
Reviewed Aug. 9, 2011

This is the first time I have ever made jam, and it was easy. It reminds me of the jam my grandma made when I was a little girl. It turned out great!

MY REVIEW
Reviewed Apr. 18, 2011

A friend told me about this recipe

only she uses Strawberry instead of

Raspberry and said it's great makes it

all the time

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