Rhubarb Raspberry Jam

Domestic Goddess's Note:

Rhubarb, sugar, raspberry gelatin, and canned raspberry pie filling; make up this wonderful tasting jam.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Yield: 4 pints

• 6 cups sliced rhubarb , cut into 1/2 inch pieces
• 4 cups granulated sugar
• 1 (6 ounce) box raspberry gelatin powder
• 1 (21 ounce) can raspberry pie filling

Directions:

1. In a large bowl, add rhubarb and sugar; stir to coat evenly.
2. Cover bowl, and place in the refrigerator overnight.
3. The next morning, place rhubarb mixture in a large kettle.
4. Cook over medium heat, stirring constantly; until mixture starts to boil.
5. Lower heat just a bit, and cook for 12 minutes (stirring constantly).
6. Remove from heat, add the gelatin, and keep stirring for 1 minute.
7. Add the can of pie filling, stir until mixed through.
8. Return to stove.
9. Start to cook over medium heat, stirring constantly; until mixture comes to a boil.
10. Remove from heat, and carefully ladle into sterilized glass jars; cover with lids.
11. Cool to room temperature, before storing in the refrigerator or freezer.

Reviews

[Linky]

Wonderful! I used 8 c. rhubarb. Didn't bother resting overnight, just a couple hours on the counter with 3 cups sugar and 1 cup splenda. Also, I chopped the rhubarb very finely and ran about half through the blender. I did not have rasp. pie filling, so I used thawed frozen raspberries that I sieved to get rid of the nasty seeds, added about 3/4 c. sugar. I probably had about 3 cups of raspberry puree. I used only the 6 oz of jello and was afraid the batch wouldn't set, but this morning, it is perfect. The flavor is tart/sweet and the flavors of both fruits are evident. This is a keeper! Thanks!

[um-um-good]

If i could give this 100 stars I would. I LOVE this jam! I have made 4 batches of it in the past 2 weeks & only have about 9 jars left-I have been giving it to EVERYONE, it's delicious! The last 2 batches I used 8 cups of rhubarb & it still turned out fantastic. I love that it stays thick, not runny like a lot of other homemade rhubarb jam recipes. LOVE IT, LOVE IT, LOVE IT!!!!

[JuneDawg]

Thanx for the great Jam! I made one batch each of rasp., straw., blue., and peach using the appropriate pie filling and jello and they all turned out amazing! thanx again!