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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. —LaVonne Van Hoff, Rockwell City, Iowa
  • Total Time
    Prep: 5 min. + chilling Cook: 35 min. + chilling
  • Makes
    6 cups


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

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  • sandy53557
    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.

  • lollipop926
    Jun 19, 2013

    No comment left

  • simsamsue
    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
    Apr 18, 2011

    A friend told me about this recipeonly she uses Strawberry instead ofRaspberry and said it's great makes itall the time