Taste of Home
Raspberry Rhubarb Jam
TOTAL TIME: Prep: 10 min. + chilling Cook: 35 min. + cooling
YIELD: 6 cups.
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
Ingredients
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6 cups sliced fresh or frozen rhubarb
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4 cups sugar
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1 package (6 ounces) raspberry gelatin
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1 can (21 ounces) raspberry pie filling
Directions
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1.
In a large saucepan, combine rhubarb and sugar; cover and refrigerate overnight.
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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.
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3.
Stir in gelatin and pie filling into rhubarb mixture. Bring to a boil. Remove from heat; cool.
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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.
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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