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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. 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.

Nutritional Facts

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

Reviews for Raspberry Rhubarb Jam

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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."

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!"

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"

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