- 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 forRaspberry Rhubarb Jam
"I made this and it was awesome. My husband, mom and daughter really loved it too. Thanks for posting your recipes. I love them."
"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 recipeonly she uses Strawberry instead ofRaspberry and said it's great makes itall the time"