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    You are in: Home / Recipes / Raspberry Rhubarb Jam Recipe
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    Raspberry Rhubarb Jam

    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    10 mins

    12 mins

    mtmissy's Note:

    This is a great jam to can during the summer when you have plenty of rhubarb! My DH loves raspberry anything, especially jam/jelly. I love the tart that the rhubarb gives. My friend gave me the recipe and I'm writing it down so I don't have to keep calling her each year to make sure the ammounts!

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    Serves: 30


    1/2 pin ...

    Units: US | Metric


    1. 1
      Mix the first 3 ingredients in a large pan (you don't need water!). When it boils, start a time minder for 12 minute Let boil for the whole time, although you might need to turn it down so it doesn't boil over. Keep stiring so there is no scorching. Turn off heat and add jello.
    2. 2
      I like to run through a blender b/c I don't like it chunky style, but its a personal preferenc. Can. I fill mainly to top, put the flat part of the lid in a small ammount of boiling water and lift it out with tongs. I then put the lids on and that works for me.

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    Nutritional Facts for Raspberry Rhubarb Jam

    Serving Size: 1 (61 g)

    Servings Per Recipe: 30

    Amount Per Serving
    % Daily Value
    Calories 129.9
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 14.1 mg
    Total Carbohydrate 33.1 g
    Dietary Fiber 0.8 g
    Sugars 31.7 g
    Protein 0.4 g

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