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

    Rhubarb Raspberry Jam. Photo by Vino Girl

    1/5 Photos of Rhubarb Raspberry Jam

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Domestic Goddess's Note:

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

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    Units: US | Metric


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

    Browse Our Top Jams and Preserves Recipes

    Ratings & Reviews:

    • on December 17, 2005


      I've made this a few times now and it is GREAT! I just finished making 2 batches to give to all the neighbors as Christmas gifts this year. I've used frozen rhubarb and it turns out great! Also, I skip the whole first step about refigerating it overnight, becaus once you thaw the frozen rhubarb, it is already soft. Wonderful flavor! One batch makes me 8 8oz. jars!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 12, 2005


      This turned out wonderful and I'm not sure why - on my part. I used sugar free jello and Equal in place for sugar - trying to cut down on sugar. I just read that Aspartame breaks down when heated. It sat in the refrigerator for 2 days as the 1st day I didn't have enough rhubard. It has a rich red color and spreads like any jam. Other jello jams I've made clump together. I'll try it again with other flavors - maybe strawberry. Thanks for sharing. — May 27, 2005 updated July 12 I did this with sugar free strawberry and it is just as wonderful.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 14, 2014


      Not knowing what to do with an abundance of rhubarb this year I found this recipe and thought it sounded good....Boy was I wrong wasn't just good, it's delicious.I will be adding it to my yearly jam making event.If you love rhubarb and raspberries this is the recipe to try!!!! I only other thing I did was as I was cooking the rhubarb down I mashed it with my potato masher to insure I didn't have any large chunks of rhubarb.This is easy and delish!!!! Thx for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)


    Nutritional Facts for Rhubarb Raspberry Jam

    Serving Size: 1 (1702 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 974.1
    Calories from Fat 3
    Total Fat 0.3 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 207.1 mg
    Total Carbohydrate 246.6 g
    Dietary Fiber 3.2 g
    Sugars 238.1 g
    Protein 4.9 g

    The following items or measurements are not included:

    raspberry pie filling

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