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Raspberry Rhubarb Jam

 Raspberry Rhubarb Jam
I love making and enjoying this jam, but I usually end up giving most of it away! It's always a well-received gift.
48 ServingsPrep: 5 min. + chilling Cook: 35 min. + chilling


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


  • 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. Yield: 6 cups.
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.