Back to Raspberry Rhubarb Jam

Print Options


Card Sizes

Raspberry Rhubarb Jam Recipe

Raspberry Rhubarb Jam Recipe

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
TOTAL TIME: Prep: 5 min. + chilling Cook: 35 min. + chilling YIELD:48 servings


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


  • 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.

Nutritional Facts

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

Reviews for Raspberry Rhubarb Jam

Sort By :
sandy53557 User ID: 8148184 248704
Reviewed May. 27, 2016

"I made this and it was awesome. My husband, mom and daughter really loved it too. Thanks for posting your recipes. I love them."

simsamsue User ID: 1068314 44336
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!"

Dyllyboy User ID: 3556318 73936
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"

Loading Image