Total Time
Prep 15 mins
Cook 45 mins

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


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

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!

sillyelmo December 17, 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.

Andrea in NH July 12, 2005

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!

regina rose September 14, 2014