- 6 cups sliced fresh or frozen rhubarb
- 4 cups sugar
- 1 package (6 ounces) raspberry gelatin
- 1 can (21 ounces) raspberry pie filling
- Combine rhubarb and sugar in a saucepan; cover and let stand overnight. The next day, simmer, uncovered, until rhubarb is tender, about 30 minutes. Stir in gelatin and pie filling. Bring to a boil. Remove from the heat; cool. Pack in containers and refrigerate or freeze until ready to serve. Yield: 3 pints.
Reviews for Raspberry Rhubarb Jam(2)
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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!
A friend told me about this recipe
only she uses Strawberry instead of
Raspberry and said it's great makes it
all the time