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Raspberry Rhubarb Jam


  • 6 cups sliced fresh or frozen rhubarb
  • 4 cups sugar
  • 1 package (6 ounces) raspberry gelatin
  • 1 can (21 ounces) raspberry pie filling


  • 1. In a large saucepan, combine rhubarb and sugar; cover and refrigerate overnight.
  • 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.
  • 3. Stir in gelatin and pie filling into rhubarb mixture. Bring to a boil. Remove from heat; cool.
  • 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.


Average Rating:
  • 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.

  • 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 recipe

    only she uses Strawberry instead of

    Raspberry and said it's great makes it

    all the time

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