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

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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 recipeonly she uses Strawberry instead ofRaspberry and said it's great makes itall the time"

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